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.
- Yield: 1 drink
- Difficulty: Easy
- Total: Under 5 mins
- Active: Under 5 mins
- 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
- Lemon twist, for garnish
- Place a cocktail glass in the freezer to chill.
- Into a mixing glass, measure the whiskey, Cognac, and vermouth.
- Add the Bénédictine liqueur.
- Add both bitters, then fill the mixing glass halfway with ice.
- Stir with a barspoon until chilled, about 30 seconds. Strain into the chilled cocktail glass.
- Rub the lemon twist around the rim of the glass, drop it in the cocktail, and serve.