Master of Cocktails – Vieux Carré Noeleux

Master of Cocktails Vieux Carre Noeleux

This week’s #MasterofCocktails recipe is an absolutely stunning, christmassy twist on one of the true classics. The Vieux Carré dates back to the 1930s, but as we’re creeping ever closer to Christmas 2013, here’s a version using the latest festive ingredient from Professor Cornelius Ampleforth.

Many thanks go to Mark Gill (@thecocktailgeek) for the inspiration behind this one – a top suggestion that’s very much appreciated.

In case you’re sick of Christmas cocktails, apart from the fact that we pity you, there’s also some good news – next week we’re doing something totally different and you can find all the ingredients you’ll need for that one at the bottom.

Master of Cocktails Vieux Carre Noeleux ingredients

You’ll be needing these…

List of Ingredients

So – for preparation we’re sort of flipping the freezer thing on its head – you need to remove a hunk of nice clear ice. Something like this’ll do. We need to leave it to get up to zero degrees, or ‘temper’.

Master of Cocktails Vieux Carre Noeleux ice

If you need to know how to make massive chunks of clear ice (of course you do), I’ll be doing a post on the subject soon. (It’s been much more difficult than you may imagine!) In the mean time, take a large stirring glass half-filled with ice (cubes).

Master of Cocktails Vieux Carre Noeleux ice

We’re going to add to this 25ml of Hine Rare VSOP Cognac. This stuff is *incredible* value.

Master of Cocktails Vieux Carre Noeleux Hine Rare VSOP

Next up, 25ml of the excellent Smooth Ambler Old Scout Rye.

Master of Cocktails Vieux Carre Noeleux Old Scout 7 year old Rye

Then 25ml of Antica Formula Vermouth.

Master of Cocktails Vieux Carre Noeleux Carpano Antica Formula vermouth

Now a shake of Angostura Bitters.

Master of Cocktails Vieux Carre Noeleux Angostura Bitters

Followed by a shake of Peychaud’s.

Master of Cocktails Vieux Carre Noeleux Peychaud's Bitters

Finally, for rich Christmas spice, Citrus and Ginger, we’re going to add 12.5ml of Professor Cornelius Ampleforth’s Mulled Christmas Cup. This stuff is weapons-grade epic, but I’m biased, having recently spent 4 months on the recipe…

Master of Cocktails Vieux Carre Noeleux Christmas Mulled Cup

Now give it a quick stir.

Master of Cocktails Vieux Carre Noeleux stir

Your ice chunk will have tempered by now. See.

Master of Cocktails Vieux Carre Noeleux tempered ice

Strain the drink over the ice chunk.

Master of Cocktails Vieux Carre Noeleux strain

Twist a strip of orange peel over the glass, and discard.

Master of Cocktails Vieux Carre Noeleux express orange peel

Finally, drop a Maraschino Cherry in. These ones from Luxardo are the nuts.

Master of Cocktails Vieux Carre Noeleux Luxardo Maraschino cherry

And there we go. I think we’ll call this a Vieux Carré Noeleux! Happy Almost-Christmas, all!

Master of Cocktails Vieux Carre Noeleux

Enjoy!

#6secondcocktails

Here are @MasterofMaltJM’s festive #MasterofCocktails efforts, fresh from his Christmas grotto, it seems!

Master of Cocktails @MasterofMaltJM Vieux Carre Noeleux

He ratcheted up the Christmassification on this one with some Christmas Bitters. (They contain gold, frankincense and myrrh, as well as some star of Bethlehem for good measure!)

Master of Cocktails @MasterofMaltJM Eggnog

He’s been at the Eggnog too, with his retro glassware.

Next week, we’ll be doing something completely different. A classic tequila cocktail that’s so often poorly made…

Master of Cocktails Next Week Ingredients

Next Week You’ll Be Needing These…
Tequila Chamucos Blanco, Pierre Ferrand Dry Curaçao, Lime, Sea Salt and Monin Sugar Syrup.

Ben

Categories : Cocktails, Cognac, Liqueurs, Whisky

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