Vieux Carré Recipe

Prepare glass

Select a rocks glass (old-fashioned glass). If you prefer the classic presentation, add one large ice cube or several medium cubes to chill the glass while you mix.

Combine ingredients in mixing glass

Fill a mixing glass or cocktail shaker halfway with ice to achieve proper chilling and dilution. Add 1 oz rye whiskey, 1 oz cognac, 1 oz sweet vermouth, and 1/2 tsp Bénédictine.

Add bitters

Add 2 dashes Peychaud's bitters and 1 dash Angostura bitters to the mixing glass. These provide the signature aromatic and slightly floral spice of a Vieux Carré.

Stir

Using a bar spoon, stir the mixture briskly for 20–30 seconds (about 20–30 full rotations) until well chilled and slightly diluted — the outside of the mixing glass should feel cold and slightly frosted.

Strain

Discard the ice from the chilled rocks glass if you pre-chilled it, or keep the large cube if using. Strain the cocktail from the mixing glass into the rocks glass over the ice (large cube or fresh cubes), using a Hawthorne or julep strainer to retain ice shards.

Garnish

Express the oil of an orange twist over the cocktail by holding the twist skin-side down above the glass and giving it a quick twist to release oils. Rub the rim with the twist if desired, then drop the twist into the drink as garnish.

Serve

Serve immediately. The classic Vieux Carré is sipped slowly; the interplay of rye, cognac, sweet vermouth, Bénédictine and bitters evolves as the ice melts slightly.