
Sazerac. Ramos Gin Fizz. Vieux Carré. New Orleans has played a central role in cocktail culture over the past century—and, more recently, with Pinhook. Second only to NYC in the number of restaurants and bars pouring Pinhook, New Orleans is also home to Sean’s third restaurant, Kenton’s. But back to the Vieux Carré. First stirred to life during the 1930s by Walter Bergeron, a bartender at the legendary Carousel Bar inside the Hotel Monteleone, Vieux Carré (meaning “old square” in French) references the French Quarter. Boozy, sweet, bitter and smooth: it's the Big Easy in a glass.
Vieux Carré
PREP TIME:
1 min
TOTAL TIME:
4 min
YIELD:
Single
Size
Single Serving
Ingredients
.75 oz. | Pinhook Rye |
.75 oz | Cognac |
.75 oz. | Cocchi Vermouth di Torino sweet vermouth |
.25 oz. | Benedictine |
2 dashes | Angostura bitters |
2 dashes | Peychaud bitters |
1 | Lemon peel |
Instructions
.
01 | Add all ingredients to a mixing glass. |
02 | Top with ice and stir until chilled. |
03 | Strain into a chilled coupe glass. |
04 | Express and garnish with lemon peel. |