A Twist on the Vieux Carre
The term Vieux Carre (pronounced “voo kah-ray”) means “Old Square” or “Old Quarter” in French, referring to the famous French Quarter of New Orleans. This pronunciation is considered Louisiana French or Creole, which is a French dialect that’s primarily used in southern Louisiana.
This boozy cocktail was invented in the late 1930s by the head bartender, Walter Bergeron, of the Carousel Bar. Today, you can visit this bar inside the French Quarter’s historic Hotel Monteleone.
What’s really unique about this bar is the slowly revolving carousel that you can sit at while enjoying their signature cocktail. Check it out here.
We encourage you to visit them next time you’re in the area! Until then, let’s get to mixing.
French Quarter Double Take
Here’s our spin on the Vieux Carre.
Traditionally it’s made with rye whiskey, Benedictine, sweet vermouth, cognac and bitters. Ours is basically the same, except we decided to draw inspiration from the Sazerac (another classic NOLA cocktail) by including an absinthe rinse.
This gives an extra depth of anise flavor to the cocktail without overpowering it. The distinctive aroma gently hits your nose during your first sip and then lingers on your palate while you savor the other ingredients.
We also decided to add extra Benedictine and sweet vermouth to balance the flavors.
Finally, true to RES|SCU’s cocktail style, we went heavy on the bitters to add more complexity and depth of flavor.
2 OUNCES BULLEIT RYE WHISKEY
3/4 OUNCE MARTINI & ROSSI SWEET VERMOUTH
1/2 OUNCE BENEDICTINE LIQUEUR
4 DASHES PEYCHAUD'S BITTERS
RES|SCU NEW ORLEANS MAP ROCKS GLASS
GARNISH: LEMON TWIST & BOURBON CHERRY
Combine all ingredients in a mixing glass.
Fill with ice and stir well for 20 seconds.
Strain into your RES|SCU New Orleans Map Whiskey Glass.
Garnish with a lemon twist and bourbon cherry.