Our Drink of the Week is the Heavenly Vieux Carré
The traditional Vieux Carré cocktail, named after New Orleans’ historic French Quarter (or “old square”), is a drink steeped in rich history and complex flavors. Created in the late 1930s by Walter Bergeron, head bartender at the Hotel Monteleone, the cocktail has become the classic signature drink at the hotel’s famous Carousel Bar, and a favorite of literary patrons like Ernest Hemingway.
The Heavenly Vieux Carré blends Dark Arts Amburana Rye Whiskey, Du Peyrat Organic Selection Cognac, Guerin Sweet Vermouth, two types of bitters, and Bénédictine – an herbal liqueur noted for its subtle honey sweetness. Peychaud’s Bitters, created in New Orleans in 1838 brings a touch of anise, while Caribbean-born Angostura bitters offer spicy, bitter notes of cinnamon, and cloves. Together, these ingredients create a refined, spirit-forward drink that reflects the city of New Orleans, where history, art, and a variety of tastes intertwine.
Heavenly Vieux Carré
Ingredients
- 1 oz. Dark Arts Amburana Rye Whiskey
- 1 oz. Du Peyrat Organic Selection Cognac
- 1 oz. Guerin Sweet Vermouth
- 1 tsp. Bénédictine Liqueur
- 2 dashes Angostura bitters
- 2 dashes Peychaud’s bitters
- Lemon twist, 1 Bada Bing Cherry (for garnish)
Preparation
- Combine 1 oz. Dark Arts Amburana Rye Whiskey, 1 oz. Du Peyrat Organic Selection Cognac, 1 oz. Guerin Sweet Vermouth, 1 tsp. Bénédictine liqueur, 2 dashes Angostura bitters, and 2 dashes Peychaud’s bitters in a mixing glass filled with ice.
- Stir until well chilled.
- Strain into an ice-filled old-fashioned glass or rocks glass and garnish with a lemon twist and Bada Bing cherry.
