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Vieux Carré

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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  • Servings: makes 1 drink

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Ingredients

  • 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

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How to make this recipe

  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.
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