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.
- Ice
- 1 ounce Cognac
- 1 ounce rye whiskey
- 1 ounce Carpano Antica Formula or other sweet vermouth
- 1/4 ounce Bénédictine (brandy-based herbal liqueur)
- Dash of Peychaud’s bitters
- Dash of Angostura bitters
- 1 lemon twist, for garnish
- 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.

Glassware Guide
Comments
Add A Comment