Vieux Carré Cocktail

Since getting in some very tasty Sazerac 6 yr rye I’ve been having a lot of fun experimenting with its flavors in different cocktails.  As expected it makes a pretty mean Sazerac.  Last week’s post showed the Maple Milk Punch.  This past weekend I decided to add a Vieux Carré cocktail to the classics list.

Just like the cocktail the whiskey takes its name from, this drink also comes from New Orleans.  It came about close to a century later (1938); but it drinks like something from the same period.  It was created by Walter Bergeron, head bartender at the Quarter’s great old Monteleone Hotel.  Fans of a Manhattan should enjoy this twist with an herbal finish; it’s a combination of Sazerac rye whiskey, Germain-Robin brandy, Antica formula sweet vermouth, and Bénédictine-  rounded out with Angostura and Peychaud’s bitters.

After a good stir this gets strained and served on the rocks (or rock in our case), and is served with a twist of lemon.  Come in and try one.

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