Vieux Carré

  • SERVINGS: makes 1 drink

Stanley Clisby Arthur's 1937 Famous New Orleans Drinks and How to Mix 'Em attributes this drink to Walter Bergeron, head bartender at the Hotel Monteleone.

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  1. Ice
  2. 1 ounce Cognac
  3. 1 ounce rye whiskey
  4. 1 ounce Carpano Antica Formula or other sweet vermouth
  5. 1/4 ounce Bénédictine (brandy-based herbal liqueur)
  6. Dash of Peychaud’s bitters
  7. Dash of Angostura bitters
  8. 1 lemon twist, for garnish
  1. Fill a pint glass with ice. Add all of the remaining ingredients except the twist and stir well. Strain into a chilled coupe and garnish with the lemon twist.