Vieux Carré
Developed in New Orleans in the 1930s, the vieux carré brings together flavors from across Europe – Irish whiskey, Cognac and Benedictine liqueur from France and Italian vermouth. This version calls for toasted almond bitters, which complements each ingredient’s flavors and adds a touch of sharpness and structure.
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Making the Perfect Vieux Carré
The vieux carré is a masterclass in balance. Robust, complex Redbreast 12 Year Old, with notes of dried fruit and spice, is the backbone of this cocktail. Martell VSOP brings a velvety smoothness, complementing the Irish whiskey’s character with notes of raisin, cream and toasted oats. Italian vermouth introduces a touch of sweetness, while the Benedictine liqueur adds herbal complexity and depth, and toasted almond bitters bring a nuttiness.
The careful balance of each ingredient ensures that no element overpowers another – this vieux carré is a smooth cocktail that invites you to savor intricate layers of flavor in every sip.
Ingredients
Servings: 1 Prep time: 5 minutes
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40 ml Redbreast 12 Year Old
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10 ml Martell VSOP
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10 ml sweet Italian vermouth
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4 ml Benedictine liqueur
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4 dashes toasted almond bitters
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cherry (for garnish)
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orange peel (for garnish)
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1⅓ Parts Redbreast 12 Year Old
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⅓ Parts Martell VSOP
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⅓ Parts sweet Italian vermouth
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Part Benedictine liqueur
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4 dashes toasted almond bitters
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1 cherry (for garnish)
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1 orange peel (for garnish)
Steps
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In a mixing glass or cocktail shaker filled with ice, add Redbreast, Martell, vermouth, Benedictine liqueur and almond bitters. Stir for 10-15 seconds, until chilled.
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Strain into a rocks glass over one large ice cube.
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Garnish with a large cherry and orange zest.
