Vieux Carré Cocktail Recipe – Rye, Cognac, Vermouth & History

Step into the smoky jazz clubs of 1930s New Orleans with the Vieux Carré—a bold, spirit-forward cocktail as rich in flavor as it is in history. Named after the city’s French Quarter (“Old Square”), this sophisticated drink blends rye whiskey, cognac, sweet vermouth, Bénédictine, and two kinds of bitters to create a complex yet balanced sip that lingers long after the glass is empty. In this post, you’ll learn how to craft the perfect Vieux Carré at home, explore its origins at the Hotel Monteleone, and discover why this timeless classic still belongs on every cocktail enthusiast’s list.

5/3/20251 min read

Ingredients (1 serving):

¾ oz (22 ml) rye whiskey
¾ oz (22 ml) cognac
¾ oz (22 ml) sweet vermouth
¼ oz (7 ml) Bénédictine liqueur
2 dashes Peychaud’s bitters
2 dashes Angostura bitters
Ice

Garnish:

Lemon twist or cherry (optional)

Equipment Needed:

Mixing glass
Bar spoon
Jigger or measuring tool
Strainer
Old-fashioned (rocks) glass

Instructions:

Fill a mixing glass with ice.
Add the ingredients:
- ¾ oz rye whiskey
- ¾ oz cognac
- ¾ oz sweet vermouth
- ¼ oz Bénédictine
- 2 dashes Peychaud’s bitters
- 2 dashes Angostura bitters
Stir gently for about 20–30 seconds, until the drink is well chilled.
Strain into a rocks glass filled with a large ice cube or fresh ice.
Garnish with a lemon twist or a Luxardo cherry.

📝 Tips for a Perfect Vieux Carré:

Use a high-quality rye whiskey to complement the sweetness of the cognac and vermouth.
Bénédictine is key to the herbal depth—don’t skip or substitute it.
Stir, don’t shake—this preserves the silky texture and spirit-forward character.