The Vieux Carré: Mixing The Classic New Orleans Cocktail

When it comes to cocktails with a story, the Vieux Carré has tales to tell. Born in the lively French Quarter of New Orleans, this mix of rye whiskey, cognac, sweet vermouth, and Bénédictine captures the city’s rich history in every sip–which is why the Vieux Carré became known as one of New Orleans’ most notable cocktail contributions.

If you’re ready to shake up tradition, Uncork It Chicago has you covered. Swing by 393 East Illinois Street, where you’ll find everything you need to craft this classic—right down to the finishing bitters.

Vieux Carré Pronunciation

The name Vieux Carré (pronounced "vyo ka-RAY") comes from French and translates to "Old Square," referring to New Orleans' French Quarter. The correct pronunciation connects directly to the drink's French-American origins and its deep connection to New Orleans culture.

The Origins of the Vieux Carré Cocktail

The Vieux Carré first appeared in 1938 at the Hotel Monteleone's Carousel Bar in New Orleans. Walter Bergeron, then the hotel's bartender, created the drink by combining American rye whiskey, French cognac, Italian vermouth, and French herbal liqueur. Each ingredient reflected the different cultural influences in New Orleans at the time.

The Carousel Bar, where Bergeron invented this cocktail, continues operating today. The bar itself rotates slowly, completing one full rotation every 15 minutes, and remains a popular destination for this cocktail.

The Vieux Carré Recipe: Ingredients and Method

Required Ingredients

Rye Whiskey: Use a 90-100 proof rye whiskey
Cognac: VSOP grade recommended
Sweet Vermouth: Fresh, properly stored vermouth is essential
Bénédictine: An herbal liqueur made with 27 different herbs and spices
Peychaud's Bitters
Angostura Bitters

Measurements and Process

Standard recipe measurements:

¾ oz rye whiskey
¾ oz cognac
¾ oz sweet vermouth
¼ oz Bénédictine
2 dashes Peychaud's bitters
2 dashes Angostura bitters

These specific measurements create the drink's characteristic balance. The equal amounts of rye whiskey, cognac, and sweet vermouth form the base of the cocktail. The smaller amount of Bénédictine adds sweetness and herbal notes without overpowering the other flavors. The two types of bitters add distinct flavors: Peychaud's provides anise notes, while Angostura adds spice and depth.

Vieux Carré Recipe: Step-by-Step Instructions

Ingredients

To make an authentic Vieux Carré, you'll need high-quality spirits and liqueurs. At Uncork It Chicago, we stock all the essentials you need to mix this classic New Orleans cocktail. Check out some of the key ingredients available in our store:

Rye Whiskey: For a rich, spicy base, we recommend Jack Daniel's Tennessee Straight Rye Whiskey.

Cognac: Add depth and smoothness with D'usse Cognac VSOP.

Sweet Vermouth: We stock Gallo Sweet Vermouth, which brings a balanced sweetness to the Vieux Carré.

Bénédictine: This herbal liqueur adds complexity to the cocktail. Grab B&B Liqueur by Bénédictine from Uncork It Chicago, available here:

Mixing Technique

1. Use a mixing glass filled with fresh, clean ice
2. Add ingredients in this order:

Rye whiskey
Cognac
Sweet vermouth
Bénédictine
Both types of bitters

3. Stir for exactly 30-45 seconds to achieve proper dilution and temperature
4. Strain into a rocks glass with a large ice cube
5. Garnish with a lemon twist or cherry (optional)

Temperature and Dilution

The Vieux Carré requires precise temperature control. The drink should be cold (around 21°F/-6°C) but not over-diluted.
Signs of proper dilution include:

Slight frost on the outside of the mixing glass
Liquid becoming slightly viscous
Total volume increasing by approximately 25%

Glassware Requirements

Traditional choice: rocks glass (old-fashioned glass)
Glass size: 8-10 oz capacity
Ideal serving temperature: pre-chill the glass for 2-3 minutes

Common Variations of the Vieux Carré

Spirit Adjustments

High-Proof Version:

Bonded rye whiskey (100 proof)
VS cognac
Maintain original proportions

Cognac-Forward Version:

Reduce rye to ½ oz
Increase cognac to 1 oz
Other ingredients remain unchanged

Modern Adaptation:

Add ¼ oz of dry curacao
Reduce Bénédictine to ⅛ oz
Creates a brighter, more citrus-forward profile

Modern Interpretations of the Vieux Carré

Different bars across the United States serve their own variations:

New Orleans style: Equal parts spirits, traditional recipe
New York variation: Often uses more rye whiskey
West Coast style: Sometimes includes a small amount of orange bitters

Contemporary bars have also created their own versions of this cocktail:

1. Death & Co (New York):

Uses aged rum in place of cognac
Adds a dash of chocolate bitters
Maintains original proportions

2. Arnaud's French 75 (New Orleans):

Specifically uses Sazerac Rye
Increases Bénédictine to ½ oz
Garnishes with both lemon peel and cherry

3. Attaboy (New York):

Uses armagnac instead of cognac
Incorporates Punt e Mes vermouth
Adds orange bitters

Serving and Storing Ingredients

How to Properly Store the Vieux Carré Ingredients

1. Vermouth:

Store in refrigerator
Use within 4-6 weeks of opening
Keep away from direct light
Note oxidation signs: color changes, flat aroma

2. Spirits:

Store bottles upright
Keep at room temperature
Avoid direct sunlight
Expected shelf life:

Opened rye whiskey: indefinite
Opened cognac: 6-12 months
Opened Bénédictine: 2-3 years

3. Bitters:

Store at room temperature
Keep bottles tightly sealed
Shelf life: 3-5 years
Check dropper functionality regularly

Serving Recommendations

1. Ice Requirements:

For mixing: Fresh, dense cubes
For serving: Large single cube (2x2 inches) or sphere
Ice quality affects dilution rate and final taste

2. Temperature Control:

Ideal serving temperature: 35-40°F (2-4°C)
Glass should be chilled
Total stirring time affects final temperature

3. Garnish Options:

Traditional: Orange or lemon twist
Alternative: Luxardo cherry
Contemporary: None
Each garnish choice affects the aromatic experience

4. Service Timing:

Best consumed within 15-20 minutes of preparation
Ice dilution becomes excessive after 25 minutes
Can be served up (without ice) in a coupe glass

Seasonal Variations of the Vieux Carré

1. Winter Version Specifications

The winter version of the Vieux Carré uses stronger spirits and additional flavoring:

Base spirit: Barrel-proof rye (115-130 proof)
Increased Bénédictine measurement: ⅜ oz
Additional garnish: Star anise pod
Serving temperature: Slightly warmer at 40°F
Ice: Single large cube to minimize dilution

This version works better in cold weather because:

Higher alcohol content provides more warmth
Additional Bénédictine adds more sweetness
Star anise complements the existing spice notes

2. Summer Version Modifications

The summer version focuses on making the drink more refreshing:

Base spirit: Lower proof rye (90 proof)
Ice type: Crushed ice
Optional addition: 1 oz champagne
Serving temperature: Extra cold at 32°F
Dilution: Slightly higher than standard recipe

These modifications make the drink more suitable for warm weather by:

Reducing alcohol content
Increasing refreshment through extra dilution
Adding lightness with optional champagne

Food Pairing Guide for the Vieux Carré

1. Savory Pairings

Cheese Selections:

Aged Comté: The nutty and salty flavors match the herbal notes of the Bénédictine and the spice from the rye.
Sharp Cheddar: Bold and tangy, sharp cheddar pairs well with the strong flavors of the rye whiskey.
Blue Cheese: Rich and creamy, blue cheese complements the sweetness from the cognac.

Meat Pairings:

Charcuterie Platter: Cured meats like prosciutto and salami enhance the smoky and spicy notes in the cocktail.
Duck Liver Pâté: The richness of the pâté pairs well with the sweetness of the Bénédictine.
Smoked Meats: Smoked ham or brisket brings out the oak and spice notes in the whiskey and cognac.

2. Sweet Pairings

Chocolate:

70% Dark Chocolate: The slight bitterness balances the sweetness from the vermouth and Bénédictine.
Single Origin Dark Chocolate: Complex flavors from single-origin chocolate match the layers in the Vieux Carré.
Room Temperature Serving: Serve at room temperature for the best taste alongside the cocktail.

Nuts and Fruits:

Candied Pecans: The sweetness of candied pecans works with the rich flavors of the cognac.
Fresh Figs: Sweet figs pair well with the fruity notes from the vermouth and Bénédictine.
Dried Apricots or Cherries: Dried fruits complement the dark fruit flavors in the cognac and vermouth.

Pick Up Your Ingredients for the Vieux Carré Today

Visit Uncork It Chicago at 393 East Illinois Street, Chicago, IL 60611, where we’ve got everything you need to mix up the perfect Vieux Carré. Our shelves are stocked with premium spirits and our knowledgeable team is ready to help you find the exact ingredients, from the rye whiskey to the specific bitters.

Can’t make it to the store? No problem. Head over to www.uncorkitchicago.com or give us a call at (312) 321-9400. Ready to shake up something special? Get started on your Vieux Carré today!