Master The Classics: Vieux Carre

The Vieux Carre was created by Walter Bergeron around 1938 at the Hotel Monteleone in New Orleans. Vieux Carre actually means Old Square and is a term used in reference to the French Quarter neighborhood of New Orleans.

The Hotel Monteleone is a grand old hotel which features the Carousel Bar, a bar which actually rotates around the bartenders as you sit and drink, just slowly enough that you don't get dizzy from the ride. The drinks...that's another story!

Here's links to the tools I use this episode:
Graduated Jigger: https://amzn.to/2NYGfGQ
Barfly Stirring Spoon: https://amzn.to/2x0glLy
OXO Peeler: https://amzn.to/2N2Uj61

A Quick Note On This Drink:
The original recipe of this drink calls for Peychauds bitters which I have opted to leave out. But there have been enough exclamatory comments that I feel inclined to write this note. This recipe is identical to the original save for the Peychauds bitters so if you want to make this drink as it was originally done, simply add two dashes of said bitters while building the drink.

Here's The Specs:

1oz (30ml) Rye Whiskey
1oz (30ml) Cognac
1oz (30ml) Sweet Vermouth
Dash of Benedictine (somewhere between a dash and .25oz (5ml)
2 Dashes Angostura Bitters
(2 Dashes Peychaud's Bitters)
Orange Twist and Luxardo Cherry Garnish

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