Tract · Cocktails

Spirit-forward · Stirred · Historical · complexity 4/5

Vieux Carré Cocktail

Arthur's Bergeron Vieux Carré balances rye, cognac, Italian vermouth, Benedictine, and both New Orleans bitters.

Served in Mixing glass.

Variants (1)

Famous New Orleans Drinks and How to Mix 'Em by Stanley Clisby Arthur (1938, p.52)

1 wholelemon peel — Lemon peelacid
0.5 tspBenedictine base
0.33 jiggercognac — Cognac brandybase
0.33 jiggerrye whiskey — Rye whiskeybase
1 dashAngostura bitters bitter
1 dashPeychaud's bitters bitter
1 wholeCherry — Cherrygarnish
1 wholepineapple — Pineapple slicegarnish
0.33 jiggerItalian vermouth modifier
  1. Use the Benedictine as a base, dash on the bitters, then add rye, brandy, and vermouth.
  2. Add several lumps of ice and stir.
  3. Twist lemon peel over the mixture, add pineapple and cherry if desired, and serve in the mixing glass.

Garnish: Expressed lemon peel with optional pineapple and cherry

Arthur attributes the drink to Walter Bergeron of the Hotel Monteleone.

Lineage reconciliation