Our Drink of the Week is the Heavenly Vieux Carré
The standard Vieux Carré cocktail, named after New Orleans’ historic French Quarter (or “outdated sq.”), is a drink steeped in wealthy historical past and complicated flavors. Created within the late Nineteen Thirties by Walter Bergeron, head bartender on the Lodge Monteleone, the cocktail has turn into the basic signature drink on the resort’s well-known Carousel Bar, and a favourite of literary patrons like Ernest Hemingway.
The Heavenly Vieux Carré blends Darkish Arts Amburana Rye Whiskey, Du Peyrat Natural Choice Cognac, Guerin Candy Vermouth, two kinds of bitters, and Bénédictine – an natural liqueur famous for its refined honey sweetness. Peychaud’s Bitters, created in New Orleans in 1838 brings a contact of anise, whereas Caribbean-born Angostura bitters supply spicy, bitter notes of cinnamon, and cloves. Collectively, these elements create a refined, spirit-forward drink that displays the town of New Orleans, the place historical past, artwork, and a wide range of tastes intertwine.
Heavenly Vieux Carré
Components
- 1 oz. Darkish Arts Amburana Rye Whiskey
- 1 oz. Du Peyrat Natural Choice Cognac
- 1 oz. Guerin Candy Vermouth
- 1 tsp. Bénédictine Liqueur
- 2 dashes Angostura bitters
- 2 dashes Peychaud’s bitters
- Lemon twist, 1 Bada Bing Cherry (for garnish)
Preparation
- Mix 1 oz. Darkish Arts Amburana Rye Whiskey, 1 oz. Du Peyrat Natural Choice Cognac, 1 oz. Guerin Candy Vermouth, 1 tsp. Bénédictine liqueur, 2 dashes Angostura bitters, and a pair of dashes Peychaud’s bitters in a mixing glass crammed with ice.
- Stir till nicely chilled.
- Pressure into an ice-filled old school glass or rocks glass and garnish with a lemon twist and Bada Bing cherry.
