Add all ingredients into a mixing glass with ice and stir until well-chilled.
3/4 ounce rye whiskey
3/4 ounce Cognac
3/4 ounce sweet vermouth
1/2 ounce Benedictine Liqueur
1-2 dashes Peychaud's Bitters
1-2 dashes Angostura Aromatic Bitters
Strain into a cocktail glass.
Garnish with a maraschino cherry or lemon peel.
The History of the Vieux Carré Cocktail
Walter Bergeron created the Vieux Carre at New Orleans' Hotel Monteleone in the 1930's, naming it after the French phrase meaning for 'old square' which referred to the French Quarter. This remains a specialty of the establishment and sipping one at the Monteleone's spinning Carousel Bar is a memorable experience.
The recipe was first printed in the 1937 edition of "Famous New Orleans Drinks and How to Mix 'Em" and it was a big hit in its first years. Though it has never been forgotten, the cocktail did fall out of favor for a number of decades and went into relative obscurity.
All of that changed during the recent resurgence of interest in classic cocktails and the revitalization of great rye whiskey. With the skills of bartenders and the availability of fine ingredients, the Vieux Carre is once again on every cocktail enthusiast's list of truly great drinks.