Vieux Carré

Born in New Orleans, this stiff cocktail of rye and Cognac is a drink to sip and savor.

By
Paul Clarke
Paul Clarke
Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.
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Updated February 08, 2024

Why It Works

  • Sweet vermouth and clove-heavy Benedictine liqueur lend sweet and warm notes to the drink, taking the edge off of the spicy rye and Cognac.
  • Dashes of Peychaud's and Angostura bitters add complexity.

Named using the French term for what's now known as the French Quarter, the Vieux Carré traces its origin to the bar back in the 1930s, and first appeared in print in 1937, in Famous New Orleans Drinks and How to Mix 'Em. With rye, Cognac, sweet vermouth, and plenty of bitters, it's as rich and decadent now as it was back then, and still remarkably evocative of the Big Easy. This weekend, raise a toast to New Orleans with one of the city's contributions to cocktail history.

A Vieux Carre cocktail with a cherry garnish.

Serious Eats / Vicky Wasik

July 2008

Recipe Details

Vieux Carré

Prep 5 mins
Active 2 mins
Total 5 mins
Serves 1 cocktail

Ingredients

  • 1/2 teaspoon Benedictine

  • 1 dash Peychaud’s Bitters

  • 1 dash Angostura Bitters

  • 3/4 ounce rye whiskey

  • 3/4 ounce Cognac

  • 3/4 ounce sweet vermouth

Directions

  1. Combine all ingredients in a mixing glass and fill with ice; stir well for 20 seconds and strain into an ice-filled old fashioned glass. Garnish with a cherry.

Special Equipment

Mixing glass, cocktail strainer

Read More

Nutrition Facts (per serving)
145 Calories
0g Fat
4g Carbs
0g Protein
×
Nutrition Facts
Servings: 1
Amount per serving
Calories 145
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 0%
Total Sugars 3g
Protein 0g
Vitamin C 0mg 0%
Calcium 2mg 0%
Iron 0mg 0%
Potassium 22mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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