The Vieux Carré Cocktail was developed with the aid of a pharmacist in the eighteenth-century France. This cocktail contains 27 herbs and exotic spices suspended in an alcohol base. The Vieux Carré Cocktail combines Bénédictine with rye whiskey, absinthe, cognac, Peychaud’s bitters, and that famous stomach curative, Angostura bitters, into an elixir that dates back to an original recipe from the historic Hotel Monteleone in New Orleans.
Vieux Carré Cocktail
- 1 ounce (30 ml) rye whiskey
- 1 ounce (30 ml) cognac
- 1 ounce (30 ml) sweet vermouth
- 2 to 3 shakes Peychaud’s bitters
- 2 to 3 shakes Angostura bitters
- 1/2 ounce (15 ml) Bénédictine
- Lemon Zest Twist
- Ice
Add the rye whiskey, cognac, vermouth, bitters, and Bénédictine to a mixing glass over a couple handfuls of ice. Mix well, then strain into a short rocks glass. Twist the lemon zest over the edge of the glass.
We first discovered this cocktail in the Apothecary Cocktails Restorative Drinks from Yesterday and Today by Warren Bobrow, here.
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