Vieux Carré
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Ingredients
- 1ounce rye whiskey
- 1ounce cognac
- 1ounce sweet vermouth
- ¼ ounce Bénédictine
- Dash of Angostura bitters
- Dash of Peychaud’s bitters
Nutritional analysis per serving (1 servings)
184 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 0 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir all ingredients with ice. Strain into a chilled rocks glass over ice
Private Notes
Comments
Never fails to disappoint?
First had this drink in, where else- NOLA. I make mine with Woodford bourbon which is what I use for Manhattans. Have used B&B as a substitute which is basically the same thing but in different proportions to Cognac and Benedictine but using good Vermouth, Dolan is my favorite, is a must. Start with this classic recipe and vary to suite. It’s all good,making cocktails is about making them your own.
Been making this cocktail from Jim Meehan for over 10 years. Guests love it and I love it. Generally I use Carpano Antica for sweet vermouth and sometimes I substitute bourbon for rye. Never fails to disappoint on a cold day.
Agree that using B&B as substitute completely workable if you don't want to have both Benedictine and Cognac on hand. 1oz rye, 1.25oz B&B, 1oz vermouth, bitters. Recommendations: -Bulleit Rye -Carpano Antica Vermouth -Heavy dashes of both bitters -Lemon twist garnish
@Patrick Good recs! In New Orleans, Sazerac Rye is generally even cheaper than Bulleit and often preferred, so I feel like we see that a lot now in these types of drinks and it’s a good option to try too! But I know it’s pricier in different parts of the country, making it maybe not worth it depending where you are.
Been making this cocktail from Jim Meehan for over 10 years. Guests love it and I love it. Generally I use Carpano Antica for sweet vermouth and sometimes I substitute bourbon for rye. Never fails to disappoint on a cold day.
Never fails to disappoint?
@Eggbert, I relate. Never fails to disappoint when the day is not cold and I doubt have my go to excuse. I have to shift to beachy gin drinks for warm weather to make things right!
First had this drink in, where else- NOLA. I make mine with Woodford bourbon which is what I use for Manhattans. Have used B&B as a substitute which is basically the same thing but in different proportions to Cognac and Benedictine but using good Vermouth, Dolan is my favorite, is a must. Start with this classic recipe and vary to suite. It’s all good,making cocktails is about making them your own.