The Vieux Carré cocktail is one of the most important and velvety drinks of the 1900s, a subtle blend of six ingredients that must be carefully dosed and mixed in the mixing glass to create one of the most incredible symphonies in the history of mixology.
Let’s immediately see the ingredients of the Vieux Carré cocktail: Bourbon whiskey, cognac, sweet vermouth, DOM Bénédictine, angostura and a spicy creole bitter like Peychaud’s. From the ingredients, you immediately understand its place of origin and the style of this drink (a little old-fashioned) and its spiritual father, namely the Sazerac cocktail.
History of the Vieux Carré cocktail
It was born in New Orleans by the hand of the legendary bartender like Walter Bergeron, who in 1938 created this sumptuous and very aromatic cocktail. At the time, Bergeron was the head bartender of the Carousel Bar, located inside Hotel Monteleone, one of the few revolving bars in the world. The cocktail’s name comes from the homonymous French quarter of New Orleans.
Ingredients and doses to make the Vieux Carré cocktail
- 3 cl of cognac
- 3 cl of Bourbon whiskey
- 3 cl of sweet vermouth
- 0.75 cl of DOM Benedictine
- 1 drop of angostura
- 2 drops of Peychaud’s bitter
- Lemon peel
How to make the Vieux Carré cocktail
Treat it with care: never shake it and even when stirring, do it gently. Put all the ingredients in a mixing glass with ice, mix and pour into a cup or old-fashioned glass with a single piece of ice. Garnish with a lemon peel to perfume the drink.