Vieux Carré

This post contains affiliate links. See my disclosure policy here.

Cocktail History

The Vieux Carré is a classic cocktail that was created by Walter Bergeron at Carousel Bar inside the Hotel Monteleone in New Orleans, Louisiana. Similar to the Sazerac, another drink inspired by The Big Easy, it’s made with whiskey and Creole bitters, but it splits the base spirit with brandy and adds sweet vermouth, Bénédictine, and aromatic bitters for more complexity.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Rye: This is a type of whiskey made with at least 51% fermented rye grain, malted barley, corn, and yeast, which are distilled and then aged in new charred oak barrels to develop a spicy, robust flavor.

Cognac: This is a type of brandy made in the Cognac region of France with grapes and yeast, which are distilled and then aged in oak barrels to develop a smooth, complex flavor.

Sweet Vermouth: This is a type of wine made with red grapes and a blend of herbs and botanicals, which are fermented and then fortified with a neutral spirit and sweetened to develop a rich, grape flavor.

Bènèdictine: This is a liqueur made in France with a blend of 27 herbs and spices, distilled alcohol, water, and sugar, which are blended and infused to develop a rich, herbal flavor.

Creole Bitters: This is a concentrated flavoring made with a blend of herbs, spices, roots, and botanicals—often including clove, cinnamon, citrus peel, and gentian—and distilled alcohol, which are macerated or steeped to develop a warm, aromatic flavor.

Aromatic Bitters: This is a concentrated flavoring made with a blend of herbs, spices, roots, and botanicals, and distilled alcohol, which are macerated or steeped to develop an aromatic, bittersweet flavor.

Orange Peel: This the peel of an orange that has been cut into a strip.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Mixing Glass: This is used to hold the ingredients while they’re being stirred. I used the Viski 17 oz Cocktail Mixing Glass.

Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.

Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. I used the A Bar Above Julep Strainer.

Peeler: This is used to remove the garnish peel from the citrus. I used the OXO Good Grips 2-Piece Peeler Set.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Orange-brown color

• Aroma: Orange zest and whiskey spices

• Taste: Spicy rye flavor muted with vermouth sweetness

• Finish: Herbal tinge

Kendall’s Take: “I could tell from the first whiff that I wouldn’t care for this drink, and judging from the way I visibly winced while tasting it, I was right. Although I’ve appreciated the chance to taste the three most famous New Orleans-inspired cocktail recipes (the Sazerac, De La Louisiane, and now the Vieux Carré), all three are just too bitter for my palate. I almost always choose gin or vodka drinks over a whiskey base, but if I were going to drink whiskey, I much prefer bourbon recipes—more specifically ones that balance bourbon’s spiciness and burn with tangy citrus juice or a sweeter liqueur.”

Recipe

This cocktail recipe was adapted from The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.