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Stirred

Vieux Carré

1930s Hotel Monteleone (NOLA). Equal-parts rye, cognac, sweet vermouth with Bénédictine and bitters.

ryecognacvermouthstirrednew-orleansclassic
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FINAL ABV
24.6%
DILUTION
20%
TOTAL VOL.
96.1 mL
SERVED
×1

Ingredients

×1 serving
Rye whiskey
spirit
29.6 mL
Cognac
spirit
29.6 mL
Sweet vermouth
modifier
29.6 mL
Bénédictine
sweetener
7.4 mL
Peychaud's bitters (2 dashes)
modifier
0.0 mL
Angostura bitters (2 dashes)
modifier
0.0 mL
TOTAL96.1 mL
SERVED (post-dilution)115.3 mL
RATIO BY ROLE
spirit62%
sweetener8%
modifier31%

How to make it

4 STEPS · ~4 MIN
  1. 01
    Combine
    1 oz rye, 1 oz cognac, 1 oz sweet vermouth, 0.25 oz Bénédictine, 2 dashes Peychaud's, 2 dashes Angostura in a mixing glass with ice.
  2. 02
    Stir
    25–30 seconds.
  3. 03
    Strain
    Over a large ice cube in a rocks glass.
  4. 04
    Garnish
    Lemon twist.

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