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Vieux Carré

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. Created in 1938 by Walter Bergeron, the then head bartender at what is now the Carousel bar at the Monteleone Hotel, New Orleans, USA. Pronounced 'Voo-Ka-Ray' or more correctly 'Vyuh Cah-ray', it is named after the French term for New Orleans French Quarter and literally translates as 'old square'.

How It's Made

Ingredients

  • 3/4 fl oz Rye whiskey
  • 3/4 fl oz Cognac or brandy
  • 3/4 fl oz Sweet Vermouth (rosso, preferably)
  • 1/3 fl oz D.O.M. Bénédictine
  • 2 dash Peychaud's bitters
  • 1 dash Angostura aromatic bitters

Steps

  1. Stir all of the ingredients with ice and strain into an ice-filled glass.