Vieux Carré

classic #cocktail #rye #cognac #stirred #new-orleans

Spec

  • 0.75 oz Rye Whiskey
  • 0.75 oz Cognac
  • 0.75 oz Sweet Vermouth
  • 1 tsp Bénédictine
  • 2 dashes Peychaud's Bitters
  • 1 dash Angostura Bitters
  • Lemon peel, expressed

Build

Stir all ingredients with ice for 30 seconds. Strain into a rocks glass over a fresh large cube. Express lemon peel and drop in.

Story

Hotel Monteleone, New Orleans, 1937. Walter Bergeron, head bartender. Named for the French Quarter ("Old Square"). The NOLA cousin of the Manhattan.

Service

Rocks glass, single big cube. The cocktail is spirit-forward and rich — a sipper.

Tasting

Complex, layered, simultaneously sweet, herbal, and spirit-warm. The Bénédictine is the signature — without it, this is just a Manhattan variant.

Costing (estimated)

  • Pour cost: ~$3.20
  • Menu price: $18
  • Margin: ~82%