Vieux Carre

  • Serves: 1 Serving
  • Prep Time: 0 mins
  • Cooking: 5 mins
  • Total Time: 5 min

Nathan and I have been long time fans of good whiskey cocktails. There is so much that can be done with a good Rye or Bourbon, but every once in a while we get curious and go seeking our next new favorite. Well, recently we stumbled upon a fantastic little bar on the upper west side of NY called Tessa and seeing as how they had a happy hour, we stopped in to explore their drink menu. With only the best liquors making up their bottom shelf, I had a feeling we were in for a treat. The bar tender made each of our drinks individually, not together at once, and presented us with the unbelievably delicate yet complex Vieux Carre. We then went out and bought the expensive, albeit necessary, ingredients to recreate these at home.

Reserved for only the most special occasions, or for when we have friends over who enjoy and appreciate bourbon, the Vieux Carre is sure to delight and intrigue those who may have otherwise not enjoyed whiskey or bourbon. Give it a shot, it is well worth it.



Using a chilled rocks glass, add in the benedictine and rinse it so that it coats the entire inside of the glass. We recommend discarding the remainder, but if you like the extra punch it provides keep it in there.

Add the whiskey, vermouth and cognac into a mixing glass with 3-4 ice cubes, stirring for 30 seconds or until the glass is very cold to the touch. Once cold, add a few dashes of bitters and stir them in gently. Strain the drink into your rocks glass with the benedictine rinse and serve neat or with a king cube.

Use a potato peeler to skin a piece of orange peel off. Lightly twist the peel over the top of the glass and rub the it around the rim, then drop it in as garnish.

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