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In the heart of New Orleans’ French Quarter, known as the “Vieux Carré”– the French term for “old square”– lies the birthplace of a really cool, complex drink.
Just like its namesake district, the Vieux Carré cocktail has a rich history and culture… Plus, its array of flavors takes you straight to the jazz-filled streets of NoLA.
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Maybe you haven’t even heard of it until now; the popularity of this fascinating drink is probably pretty regional, so if you live on the west coast like I do, this may be the first you’re hearing of the Vieux Carré (proper pronunciation: “View Car-ray” or “Voo Car-ray,” depending on who you ask).
So if you’re ready to be transported to the Big Easy, come along with us to craft this classic cocktail.
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How to Make the Vieux Carré
Want to know how to make this delightful cocktail? Watch the video to see how Chris does it, and stay tuned for our own variation:
Vieux Carré Ingredients
If you enjoy Manhattans, (another delicious cocktail!), you’ll probably love the Vieux Carré. Essentially a Manhattan with a split base AND combination of liqueurs, the Vieux Carré is smooth but also very nuanced with a strong herbal notes thanks to the amazing combination of sweet vermouth and Bénédictine.
This split-based cocktail offers a truly complex flavor profile, balancing between sweetness and spice, strong spirits and sweet modifiers to achieve its signature rich flavor:
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- Rye Whiskey: One of two base spirits, rye provides an undertone of spice. (NOTE: Because we were out of rye, we subbed in a high-rye bourbon instead; while it worked really well and brought a slight sweetness, we encourage you to work with traditional rye for that “bite” this drink is known for.)
- Cognac: Complementing the spiciness of rye, Cognac also adds fruity, bittersweet elements.
- Sweet Vermouth: for a splash of herbal sweetness
- Bénédictine Liqueur: An herbal French liqueur, this brings the drink together with hints of spice, honey, and citrus.
- Peychaud’s Bitters and Angostura Bitters: Two healthy dashes of bitters (both aromatic bitters but with different characters) adds a lot of complexity and depth.
- Garnish with a maraschino cherry or lemon twist.
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Follow the steps Chris lays out to make sure you have a well-balanced cocktail– Soon you’ll be jazzin’ it up with your new favorite drink!
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Vieux Carré Variations
While the classic Vieux Carré is beloved for its balance and depth, adventurous mixologists can experiment with various aspects to tailor the drink to their tastes.
- Bourbon: Substituting the rye whiskey with bourbon offers a sweeter, fuller profile. (Note: This is what we’re using today because, well, we didn’t realize we drank all the rye.)
- Choice of Liqueur: Use a different herbal liqueur in place of Bénédictine to tilt the flavor– for example, toward more floral notes. Experiment with yellow Chartreuse, Heirloom genepy, Licor 43, or Amaro Nonino for fun results.
- Apple Brandy: Instead of traditional cognac, play with the fruit flavors of the cocktail by using apple brandy instead. This is great for autumn!
- Pineapple Carré: Instead of Bénédictine, try pineapple amaro from Heirloom Liqueurs. OR infuse your Cognac with pineapple and continue with the original recipe.
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Our Variation
As always, Rob (our head of education) developed his own version of this classic cocktail based on the traditional profile. Because we were working with bourbon whiskey instead of rye, he played off the sweetness and created a slightly tropical version with a split base of rum and bourbon.
The result marries rosemary with pineapple, offering molasses flavor and herbal notes that come in on the backend. The weight and mouthfeel are also heavier than the original, making this a really rich, fruit-and-herb forward drink.
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INGREDIENTS:
- 3/4 ounce Bourbon Whiskey
- 3/4 ounce Aged Rum
- 1/2 ounce Sweet Vermouth
- 1/4 ounce Pineapple Amaro
- 3 dashes Chartreuse Vegetal
- 2 dashes Angostura Bitters
DIRECTIONS:
Stir all ingredients in a mixing glass with ice, stirring a little longer than usual to dilute (approximately 20-25 seconds). Strain into a chilled glass, and garnish with a lemon twist.
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Celebrating the Ever-Rich Cocktail Culture of New Orleans
With its complex flavor profile, this robust cocktail encapsulates the spirit of its namesake quarter, renowned for its vibrant culture and colorful history. Whether you’re celebrating Mardi Gras or just enjoying a pre-dinner aperitif, here’s to experiencing a piece of New Orleans, no matter where you are!
Vieux Carré Recipe
Ingredients
- 3/4 oz Rye Whiskey or sub Bourbon
- 3/4 oz Cognac
- 3/4 oz Sweet Vermouth
- 1/4 oz Benedictine + 2 teaspoons (heavy 1/4 ounce pour)
- 2 dashes Angostura Bitters
- 2 dashes Peychaud's Bitters
- 1 Lemon Peel for garnish
Instructions
- In a mixing glass, combine all ingredients with ice cubes.
- Stir until chilled (approximately 15 seconds), and then strain into a chilled cocktail glass without ice OR into a rocks glass/Old Fashioned glass with ice (more traditional, but we prefer it up, without ice).
- Express the oil from lemon peel across the top of the cocktail, and garnish with lemon twist or even a cocktail cherry.
