🎉 Fat Tuesday Tipple🤴🏽
With my love of “cocktailing” it would see down right malpractice to leave out a delicious and potent Mardi Gras inspired cocktail. Well my tipple-tastic friends, here’s the ultimate New Orleans Cocktail. This one is named for the famous French Quarter. A Vieux Carre Cocktail transalates to “Old Square”. The cocktail, like the location, is a little naughty, but full of delicious flavor and plenty of spice. Give it a try this Fat Tuesday (or any time), if you dare.
This is a 2 on my “Karaoke Meter” of 1-5. (That’s how many of the particular cocktail measured, that it would take to get me to start singing Karaoke.) 🎤🤣
I have to admit that I’ve never been to New Orleans. One day I will get there. I mean, it’s everything I love. Creative cocktails, great food and the best, live, jazz music anywhere. At the very least, I can be there in spirit(s). 🍸
Here’s a link to an online article about The French Quarter from Trip Savvy Magazine. Go ahead, take a virtual trip while you sip! https://www.tripsavvy.com/a-history-of-the-french-quarter-1604285
The Vieux Carre Cocktail History
The Vieux Carré Cocktail incorporates both whiskey and cognac and is no cocktail for the novice drinker! The “French Quarter Cocktail” combines cognac, rye, sweet vermouth, Bénédictine, Angostura bitters and local fave, Peychaud’s bitters. It’s amazing how these spirits meld into such a smooth and balanced sipper.
This drink was invented by bartender Walter Bergeron in 1938 at the French Quarter’s Carousel Bar at the Hotel Monteleone. (Another favorite cocktail served here is The Ramos Fizz!) Click here to get my recent post and recipe: https://wp.me/p9KEfL-1VF
This famous bar does actually rotate, so, be careful how many Vieux Carre cocktails you imbibe!
The Vieux Carre Recipe
Chill a cocktail glass or coupe glass.
Into a bar glass or shaker filled 1/2 way with ice, add 3/4 ounce rye whiskey, 3/4 ounce Cognac, 3/4 ounce sweet vermouth, 1 teaspoon of Bénédictine liqueur. Next add 1 dash* Peychaud’s Bitters and 1 dash* Angostura Bitters.
*By the way, do you know how many drops is equal to dash? It’s actually about 5-6 drops, equal to just over 1/8 of a teaspoon. Don’t under bitter your cocktails !😉
Using a bar spoon, mix the cocktail until fully chilled and some of the ice has melted into the drink, about 30 seconds.
Strain cocktail into the chilled glass. Rub the rim of the glass with an lemon peel, then drop the peel into the glass
À votre santé (To Your Health!)
Ingredients
- 3/4 ounce rye whiskey
- 3/4 ounce Cognac
- 3/4 ounce sweet vermouth
- 1 teaspoon Bénédictine liqueur
- 1 dash Peychaud’s Bitters
- 1 dash angostura bitters
- Ice
- Lemon twist, for garnish
Instructions
- Chill a cocktail glass or coupe glass.
- Into a bar glass or shaker filled 1/2 way with ice, add all the ingredients. Using a bar spoon, mix the cocktail until fully chilled and some of the ice has melted into the drink, about 30 seconds.
- Strain cocktail into the chilled glass. Rub the rim of the glass with an lemon peel, then drop the peel into the glass
- Cheers! À votre santé (To Your Health!)
Karen Harris https://www.bittersaltysoursweet.com
