Vieux Carré



Short & Boozy

Preptime: 3 minutes

Servings: 1

Yet another New Orleans recipe. Named after the old square, which was in the French neighborhood. It is attributed to Walter Bergeron while he worked as head bartender at the Swan at Hotel Monteleone (later Carousel Bar). It has echoes of a Sazerac, mashed up with a Manhattan, but the Benedictine makes it quite its own. Absinth can be added, sprayed into the glass like in a Sazerac. IBA standard says served up. Insecure men insist on having it served on the rocks.


  • Rocks glass
  • Jigger
  • Stirring glass
  • Bar spoon


  • 2 cl rye whisky
  • 2 cl cognac
  • 2 cl sweet vermouth
  • 1 tsp Bénédictine D.O.M.
  • 2 dash creole bitters
  • Garnish: Lemon zest
  • Garnish: Maraschino Cherry
  1. Prepare a chilled rocks glass
  2. Fill stirring glass with ice
  3. Pour ingredients
  4. Stir 20 times
  5. Strain into glass
  6. Rim and garnish with lemon zest
  7. Garnish with maraschino cherry

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