The Cocktail Spirit with Robert HessVieux Carre
It was Chuck Taggart over at gumbopages.com who first introduced me to this delicious drink. It was first created in 1938 by Walter Bergeron, the head bartender at the Hotel Monteleone in New Orleans. This was before the installation of the "Carousel Lounge", and while this drink was long missing from their repertoire, it can once again be ordered, and enjoyed, in this famous French Quarter bar.
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Recipe
The Vieux Carre Cocktail
- 3/4 oz Brandy
- 3/4 oz rye whiskey
- 3/4 oz sweet vermouth
- 1/4 oz Benedictine
- dash Peychaud's Bitters
- dash Angostura Bitters
- stir with ice
- strain into glass
garnish: lemon twist
glass: old fashioned
tools: strainer, bar spoon, channel knife
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Comments
Note: In the episode I say “...created at the Carousel Bar…” while I should have been more specific and said “...created at the Hotel Monteleone’s bar prior to the installation of the Carousel Bar…” :->
And yes, this is the same Hotel Monteleone where “Tales of the Cocktail” is being held this year. I recommend that any of you who are planning to be down there for this, plan to drop in at the Carousel bar and order a Vieux Carre as your first task once you get checked in!
-Robert
The Carousel Bar is where I had my first Vieux Carre as well. I make them at home when I’m feeling a little lonely for New Orleans. I also have made them for some of my co-workers when they want a “classic” cocktail - and now they’re hooked too.
I was honored enough to have been chosen as an apprentice for Tales of the Cocktail. If you see an aproned redhead with tattoos - please say hello. I’m a great admirer of your show.
Robert,
I just made one of these for the first time last month. I thought it was quite good. All of the flavors balance each other and no one ingredient stands out. Which is amazing, considering how many different herbal characteristics are in this drink!
That being said, I still prefer a Sazerac. There’s something to be said for all of the work that goes into making a picture perfect Sazerac.
Cheers!
Blair
Is there a suitable substitute for Peychaud’s bitters?
DJ,
If all you have available is Angostura bitters, then you “can” make this drink using just that… however the resultant drink will not taste quite the same. Peychaud’s adds a fairly different flavor character than Angostura does.
Having a selection of different cocktail bitters I think is important for anybody that really wants to have the full cocktail experience. At the bare minimum you should have Angostura, Peychaud, and at least one type of Orange Bitters.
If you can’t find anything besides Angostura in your area, then you might want to check out Kegworks.com. Their selection of bitters can be found here: http://www.kegworks.com/home.php?cat=936
-Robert
Robert,
Speaking of bitters, do you have any idea why liquor stores generally do not carry them? I’ve only encountered one store that had bitters (Fee’s).
Blair
Blair,
To understand how the various liquor systems work in the various states (and counties) across the US would probably win somebody a nobel peace prize. :->
Here in Washington State, Liquor Stores can’t sell “grocery products”, and grocery stores can’t sell “spirits”... although both sell wines and champagne.
I can buy Peychaud bitters in the liquor store, but not the grocery store. I can buy Angostura bitters in the grocery store, but not the Liquor Stores. Although there is one “grocery store” here in Seattle that sells Peychauds…
-Robert
I love the Vieux Carre! I love the gumbopages! Actually, I was inspired by Chuck’s entry about this on his beloved website. I recently went to a highly touted steakhouse in a chi-chi suburb by where I live. I wanted a Perfect Manhattan and, after ordering there and at many places where there was a dash of vermouth to a huge glob of whiskey, I went on a quest to find the perfect rye whiskey classic. The Vieux Carre is the winner.
I hope you thoroughly enjoy all the festivities in NOLA at the Tales’ celebration next week.
Would this drink work with B&B instead of Benedictine?
If all you have is B&B, then that “will” work for this drink, just not with the same results as full Benedictine would.
One of the measuring sticks I use for a bar, is too check to see if they have “just” B&B, or “just” Benedictine.
If they have Benedictine, then they can easily make a “B&B” (Benedictine and Brandy, in equal amounts) but they can also make any cocktail that calls for Benedictine. If they just have B&B, then they can make… well… B&B.
So to all you bars out there, either buth BOTH Benedictine and B&B (assuming you get a lot of requests for B&B), or if you only want to buy one of them, buy Benedictine. Please.
Here in Washington State, the liquor control board recently de-listed Benedictine, and so all you can buy is B&B. I’m still losing sleep over that one.
-Robert
After getting my shipment of Peychaud’s from Kegworks this is the first cocktial I tried my hand at. Just a question though why is this served in an old-fashioned glass instead of a cocktail glass?
Of all of the things to be “picky” about in regards to how to properly make a particular cocktail, I think glassware is the least of them. Unlike the share/stir rule-of-thumb, there isn’t any similar rule (that I am aware of) which dictates if a particular cocktail should be served up in a cocktail glass, or on the rocks in an Old Fashioned glass.
In “Famous New Orleans Drinks and how to mix ‘em”, Stanley Clisby Arthur relates the recipe as being “built” in the glass, just like an Old Fashioned is, and so that’s how I do it as well.
But if you’d prefer to serve it in a cocktail glass, I’d gladly drink it and thank you for it! :->
-Robert