Miles Macquarrie’s “Here’s How” Cocktail: Vieux Carré

New Orleans. Post prohibition. 1930-something. Some say ‘38, but I know this is not true because I have a first edition copy of Famous New Orleans Drinks and How to Mix ‘Em by Stanly Clisby Arthur which was published in 1937. There are two things I do know: it was created by Walter Bergeron, who was head barman in the famous Carousel bar at the bottom of the Hotel Monteleone. The other is that it, the Vieux Carré (which translates to old square or French Quarter), is elegant and delicious.

Some cities are dying for a signature cocktail. New Orleans has many. The Vieux Carré is one of them. It’s traditionally served on the rocks, but I like to serve it up. Stirring the drink with ice gives this drink all the water I need without the additional dilution of ice cubes in the glass. This excellent combination of cognac and rye was the first drink that opened my mind to mixing base spirits together. You should already have a bottle of rye whiskey and some Peychaud’s and Angostura bitters at home if you followed through on the article about the Old Fashioned. I think Old Overholt rye works very well here. As far as cognac goes, any good V.S. or V.S.O.P. will do. You will also need a bottle of sweet vermouth. In my opinion, Dolin Rouge works the best in this drink. A full ounce of a stronger vermouth will beat the shit out of that little teaspoon of Benedictine you put in there. You should buy a small bottle of Benedictine, if you can find it, as it is generally only used in small amounts and is quite expensive — but don’t even think about making a Vieux Carré without it. If you do, you might as well omit the Peychaud’s as well and then you have a Saratoga Cocktail. In its true form, the drink is unforgettable. One of the special moments for me last summer was sitting in the rotating Carousel bar at the Monteleone, half-drunk, having a Vieux Carré night cap before heading up to my room — quite a memorable experience. But even if you can’t make it down to the Big Easy, you can recreate one of its most famous tastes at your convenience.

Here’s How!

Add two hefty dashes of Peychaud’s bitters to a mixing glass; then add two more of Angostura bitters.

Next you’ll want to add a teaspoon of Benedictine. After that, it’s an ounce each of cognac, rye whiskey and sweet vermouth.

Add some ice and stir, gently but swiftly, to chill and dilute your delicious beverage without adding air bubbles.

Serve it up in a cocktail glass or strain it into a rocks glass over fresh ice. Garnish with a fresh lemon twist.

Make this drink. I promise you won’t regret it.