Ingredients (8)
- 3/4 ounce rye whiskey
- 3/4 ounce Cognac
- 3/4 ounce sweet vermouth
- 1 barspoon (1 teaspoon) Bénédictine liqueur
- 1 dash Peychaud’s Bitters
- 1 dash angostura bitters
- Ice
- Lemon twist, for garnish
Nutritional Information
- Calories144
- Fat0.02g
- Saturated fat0.01g
- Trans fat
- Carbs3.35g
- Fiber
- Sugar2.44g
- Protein0.02g
- Cholesterol
- Sodium1.77mg
- Nutritional Analysis per serving (1 servings) Powered by
Named for the French Quarter in New Orleans (a.k.a. the Vieux Carré), this sophisticated, spirits-driven cocktail is a lot like the Big Easy itself: a fun and potent blend of diverse elements.
What to buy: Bénédictine, a gold-colored liqueur first produced by Benedictine monks in the 16th century, adds a sweet, aromatic flavor to cocktails. Peychaud’s Bitters were created in New Orleans around 1830 by the Haitian apothecary Antoine Amédée Peychaud. They’re lighter, sweeter, and have a more floral aroma than angostura. Find both at well-stocked liquor stores.
Instructions
- 1Place a cocktail glass in the freezer to chill.
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2Into a mixing glass, measure the whiskey, Cognac, and vermouth.
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3Add the Bénédictine liqueur.
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4Add both bitters, then fill the mixing glass halfway with ice.
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5Stir with a barspoon until chilled, about 30 seconds. Strain into the chilled cocktail glass.
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6Rub the lemon twist around the rim of the glass, drop it in the cocktail, and serve.
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