Vieux Carré
5m prep 0s cook 5m ready
1 serving One of the classic New Orleans cocktails, invented in the French Quarter’s Hotel Monteleone.
Let's Cook
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Step 1.
Fill a mixing glass three-quarters full with ice. Add: 1 ounce rye whiskey; 1 ounce Cognac; 1 ounce sweet vermouth; 1 teaspoon Bénédictine; 2 dashes Angostura bitters; 2 dashes Peychaud’s bitters
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Step 2.
Stir until well chilled, about 30 seconds. Strain into a chilled rocks glass filled with ice. Garnish with: A lemon twist or brandied cherry
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