A Sweet Manhattan served on-the-rocks with added herbal complexity and an all-important splash and dash or two of New Orlean's French Quarter.Driven by comments on Difford's Guide, particularly one left in January 2021, I changed my Vieux Carré recipe to use 25% less whiskey, cognac, and vermouth but the same 10ml of Bénédictine, so amplifying the herbal richness it contributes. I also doubled the Creole bitters. For those who liked the previous recipe:30 ml Bourbon30 ml Cognac30 ml Rosso vermouth 10 ml Bénédictine D.O.M. (this was 7.5ml pre-April 2020 & in my 15th book)1 dash Aromatic bitters1 dash Creole-style bittersMy quest for the perfect Vieux Carré continued in June 2022 when I succumbed to the calls to use rye in place of bourbon, in keeping with the original recipe. For the record, I tried a 50/50 mix of the two whiskies but this did not work as well as either just bourbon or indeed rye.

Vieux Carré Cocktail

22.5 ml Cognac (brandy)

22.5 ml Vermouth - Rosso/rouge (sweet) vermouth

ml Bénédictine D.O.M. liqueur

Peychaud's / Creole bitters

Angostura or other aromatic bitters

STIR all ingredients with ice and strain into ice-filled glass

vieux carré cocktail

Prep Time: 3 minutes

Total: 3 minutes

Servings: 1

Author : Walter Bergeron

Ingredients

Instructions

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