Vieux Carrè

Vieux Carrè

Alessandro Scire Calabrisotto

The Vieux Carré: A Timeless New Orleans Classic

Brief Introduction

The Vieux Carré is a sophisticated cocktail born in the vibrant heart of New Orleans. Combining whiskey, cognac, sweet vermouth, Bénédictine, and bitters, this drink is a celebration of rich flavors and cultural heritage. Its name, French for "Old Square," pays homage to the historic French Quarter, where it originated.

History of the Vieux Carré

The Vieux Carré was created in the 1930s by Walter Bergeron, head bartender at the renowned Hotel Monteleone’s Carousel Bar in New Orleans. At the time, the city was a melting pot of cultures and flavors, heavily influenced by French, Spanish, and Creole traditions. Bergeron crafted the Vieux Carré as a tribute to this unique cultural blend.

The cocktail’s name reflects the historic Vieux Carré district, better known today as the French Quarter. This neighborhood, famous for its vibrant nightlife and architectural beauty, captures the essence of New Orleans—a city that thrives on its rich history and dynamic energy.

The Vieux Carré gained popularity over the years and is now considered one of the iconic cocktails of New Orleans. Its balanced complexity has earned it a spot on cocktail menus worldwide, standing as a testament to the city’s enduring influence on mixology.

Recipe: How to Make a Vieux Carré

The Vieux Carré is a cocktail that’s both easy to prepare and deeply satisfying. Here’s the classic recipe:

Ingredients:

  • 30 ml (1 oz) Rye Whiskey

  • 30 ml (1 oz) Cognac

  • 30 ml (1 oz) Sweet Vermouth

  • 1 bar spoon Bénédictine

  • 2 dashes Peychaud’s Bitters

  • 2 dashes Angostura Bitters

Instructions:

  1. Combine Ingredients: Add all the ingredients to a mixing glass filled with ice.

  2. Stir: Stir gently for about 20-30 seconds to chill and dilute the drink.

  3. Strain: Strain the mixture into a chilled rocks glass with a large ice cube.

  4. Garnish: Garnish with a lemon twist for an aromatic touch.

Tips for Perfection:

  • Use high-quality rye whiskey and cognac for a smoother, more refined flavor.

  • Opt for fresh vermouth and keep it refrigerated to maintain its quality.

  • Experiment with the balance of bitters to suit your personal taste.

Additional Recommendations

Variations:

  • Simplified Version: If Bénédictine is unavailable, try substituting with a mix of honey syrup and herbal liqueur.

  • Dry Vieux Carré: Replace sweet vermouth with dry vermouth for a lighter, drier profile.

  • Smoked Version: Introduce a smoky element by rinsing the glass with a peaty Scotch before pouring.

Pairings:

The Vieux Carré’s rich and complex profile pairs wonderfully with hearty, flavorful dishes. Consider serving it alongside:

  • Creole Cuisine: Think jambalaya, gumbo, or shrimp étouffée.

  • Charcuterie: The cocktail’s herbal and spicy notes complement cured meats and aged cheeses.

  • Dark Chocolate Desserts: A decadent pairing for those who enjoy sweet and bitter contrasts.

Presentation:

  • Use a large, clear ice cube for a professional look and to slow dilution.

  • Serve in a sturdy rocks glass to highlight the drink’s elegance.

  • Enhance the garnish with a spritz of lemon oil for added aromatics.

Curiosity: A Fun Fact About the Vieux Carré

The Vieux Carré’s birthplace, the Hotel Monteleone’s Carousel Bar, is famous for its rotating bar top. Patrons can enjoy their drinks while slowly revolving, offering a unique and whimsical experience that perfectly embodies the spirit of New Orleans.

Sources


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