{"id":51024,"date":"2023-04-05T13:00:35","date_gmt":"2023-04-05T12:00:35","guid":{"rendered":"\/blog\/post\/cocktail-of-the-week-the-vieux-carre\/"},"modified":"2024-06-28T11:27:06","modified_gmt":"2024-06-28T10:27:06","slug":"cocktail-of-the-week-the-vieux-carre","status":"publish","type":"post","link":"https:\/\/www.masterofmalt.com\/blog\/post\/cocktail-of-the-week-the-vieux-carre\/","title":{"rendered":"Cocktail of the Week: The Vieux Carr\u00e9"},"content":{"rendered":"

To celebrate brandy month we’re looking at one of the greatest Cognac<\/a>-based cocktails of them all. A mixture of brandy, rye whiskey<\/a> and all kinds of other things, the Vieux Carr\u00e9 dates back to the 1930s, when it was named after an area of New Orleans known today as the French Quarter.\u00a0<\/b><\/p>\n

\u201cThe Vieux Carr\u00e9 is a fantastic drink, almost a combination of a Manhattan<\/a>, Old Fashioned<\/a> and Sazerac<\/a>,\u201d says bartender Anna\u00a0Sebastian<\/a>, formerly of the Artesian at the Langham Hotel in London.\u00a0\u201cIt has always been one of those drinks, in my opinion, that has been underrated.\u201d Combining rye whiskey, Cognac, sweet vermouth, Benedictine, and two different types of bitters, the Vieux Carr\u00e9 certainly packs a punch \u2013 but it\u2019s also light and refreshing enough to cut through the humidity of a typical New Orleans day, she says.<\/span><\/p>\n

Unlike practically every other historic tipple you can think of, the Vieux Carr\u00e9 (pronounced voo car-ray\u00a0\u2013 the name is French, the pronunciation is Creole) is one of those rare cocktails with a timestamp. Translated as \u2018old square\u2019 or \u2018old quarter\u2019, which then referred to the French Quarter, the drink was created by Walter Bergeron at the Hotel Monteleone, and appeared in print for the first time in <\/span>Famous New Orleans Drinks and How to Mix ‘Em <\/span><\/i>back in 1938.\u00a0<\/span><\/p>\n

\"Vieux

The French Quarter or Vieux Carr\u00e9<\/span> in New Orleans<\/p><\/div>\n

The French Quarter<\/strong><\/h5>\n

Calling for \u00bd teaspoon Benedictine, 1 dash Peychaud bitters, 1 dash Angostura bitters, \u2153 jigger rye whiskey, \u2153 Cognac brandy, and \u2153 jigger Italian vermouth, the method reads as follows: \u2018The Benedictine is used as a base and also for sweetening the cocktail. Dash on the bitters, then add the rye, brandy, and vermouth. Put several lumps of ice in the barglass. Stir. Twist a slice of lemon peel over the mixture. Drop in a slice of pineapple and cherry if you wish and serve in mixing glass.\u2019<\/span><\/p>\n

\u2018This is the cocktail that Walter Bergeron, head bartender of the Hotel Monteleone cocktail lounge, takes special pride in mixing,\u2019 the author of the book, Stanley Clisby Arthur, wrote beneath the recipe. \u2018He originated it, he says, to do honour to the famed Vieux Carr\u00e9, that part of New Orleans where the antique shops and the iron lace balconies give sightseers a glimpse into the romance of another day.\u2019<\/span><\/p>\n

Cognac and rye<\/strong><\/h5>\n

The hotel is still standing today, now owned by the fifth generation of the Monteleone family. A decade after Bergeron invented the cocktail, Hotel Monteleone opened the Carousel Bar & Lounge\u00a0\u2013 an elaborate slow-spinning cocktail bar fitted with a dazzling carousel top. It\u2019s the only revolving bar in the Big Easy, and turns at a rate of one revolution 15 minutes. There, the Vieux Carr\u00e9 is the star of the menu, made with Sazerac Rye Whiskey<\/a> and Pierre Ferrand 1840 Cognac<\/a>.<\/span><\/p>\n

Even though rye and Cognac are of equal measure in the recipe, the bold, spiced profile of the whiskey takes precedence. Much like rye whiskey, the Vieux Carr\u00e9 was once hugely popular and gradually faded into obscurity as the decades rolled past. And like the beloved rye style, it\u2019s now enjoying a slow resurgence. There\u2019s no shortage of rye whiskey bottlings to choose from today, and this cocktail is the perfect way to road-test their mixing potential. \u201cThe perfect Vieux Carr\u00e9, as always, stems back to having quality ingredients,\u201d says Sebastian. \u201cI always say go with the best that you can buy, as it really will have an impact on your drink.\u201d<\/span><\/p>\n

\"Vieux

Voila! Un Vieux Carr\u00e9<\/span><\/p><\/div>\n

Balance is the key<\/strong><\/h5>\n

The rye will meet a host of really punchy, robust spirits in the Vieux Carr\u00e9, so thoughtful assembly is required. \u201cThe key is to balance the ingredients, as they are all very strong flavours and components,\u201d she says. \u201cThe vermouth, being the slightly weaker part of the drink, needs to be big and ballsy. The Benedictine needs to be used sparingly, otherwise it will take over the drink and make it… well, un-drinkable.\u201d Using a discarded lemon twist\u00a0as a garnish \u201cleaves a beautiful aroma from the oils without the peel infusing the liquid as you drink it,\u201d Sebastian adds.<\/span><\/p>\n

Once you\u2019ve nailed the original, why not shake things up with some spirited substitutes? Changing the rye for a bourbon gives the drink a slightly warmer, less dry profile to it, says Sebastian. \u201cAnother great option is reducing the rye to 15ml and adding 15ml of Calvados<\/a>, which gives it a more approachable taste and fresh apple notes,\u201d she says. Alternatively, try using a blend of vermouths \u2013 a sweet and a dry in equal parts \u2013 to make the cocktail a little lighter and brighter, or \u201cadd a dash of absinthe to bring all the flavours together\u201d.<\/span><\/p>\n

How to make a\u00a0Vieux Carr\u00e9<\/strong><\/h5>\n

30ml Michter\u2019s Rye Whiskey<\/a>
\n<\/span>30ml Remy Martin 1738<\/a>
\n20ml Cocchi Vermouth Di Torino<\/a>
\n5ml Benedictine<\/a>
\n2 dashes Angostura bitters<\/a>
\n2 dashes Peychaud bitters<\/a>
\n<\/span>Discarded lemon twist\u00a0<\/span><\/p>\n

Stir all ingredients in a mixing glass with ice. Strain into an Old Fashioned glass filled with ice. Garnish with a lemon twist.\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

To celebrate brandy month we’re looking at one of the greatest Cognac-based cocktails of them all. 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