Vieux Carre cocktail
Traditionally this drink has Benedictine in it, a liqueur made in Normandy, France, from herbs, spices, and saffron. If you don't have it, as I didn't, use yellow Chartreuse or Izarra, a Basque herbal liqueur. Although untraditional, you can also leave it out if it's unavailable. You could also add 1/4 teaspoon of a favorite amaro in its place.
Servings 1 cocktail
- 1 ounce rye whiskey
- 1 ounce cognac
- 1 ounce sweet vermouth
- 3/4 teaspoon Benedictine or Yellow Chartreuse
- 1 dash Peychaud's or similar-flavored and colored bitters, such as Creole bitters
- 1 dash aromatic bitters, such as Angostura
- lemon twist
- candied or Maraschino cherry
- Pour the whiskey into a cocktail mixing glass along with the Cognac, vermouth, and bitters. Fill with ice cubes and stir until well-chilled, then strain into an ice-filled cocktail tumbler. Garnish with a twist of lemon or perhaps a candied cherry – or both. You can also serve it up, without pouring it over ice, if that’s your thing. Because you’re an adult, which means that you can do whatever you want. (And if you’re not an adult, you shouldn’t be drinking cocktails in the first place.)