Vieux Carré Cocktail Recipe

Vieux Carré Nutrition Facts






Created by

Nic Polotnianko

I fell in love with the art of mixology 6 years ago. Since then, I've honed my skills, crafting a myriad of cocktail recipes, and sharing my passion with other enthusiasts.

August 9, 2023


The Vieux Carré cocktail, which translates to 'Old Square' in French, was created in the 1930s by Walter Bergeron, the head bartender at the Hotel Monteleone in New Orleans. The cocktail is named after the French Quarter, also known as the Vieux Carré. This classic cocktail is a favorite among whiskey lovers and those who appreciate the rich history of New Orleans.

  • The Vieux Carré is a classic New Orleans cocktail
  • It was created in the 1930s by Walter Bergeron
  • The name refers to the French Quarter of New Orleans

How Vieux Carré Tastes?

The Vieux Carré is a complex and well-balanced cocktail with a smooth, rich taste. It has a hint of sweetness from the cognac and herbal notes from the Bénédictine. The rye whiskey adds a spicy kick, while the vermouth and bitters provide a slightly bitter undertone.

Interesting facts about Vieux Carré

  • The Vieux Carré is often considered a cousin to the Manhattan and the Sazerac
  • The Hotel Monteleone, where the cocktail was created, is home to the famous Carousel Bar
  • The Vieux Carré is a popular choice for whiskey enthusiasts


Recipe. How to make Vieux Carré Drink

  1. Fill a mixing glass with ice
  2. Add rye whiskey, cognac, sweet vermouth, Bénédictine, Peychaud's bitters, and Angostura bitters
  3. Stir well until chilled
  4. Strain into a rocks glass filled with fresh ice
  5. Garnish with a lemon twist and a cherry

Pro Tips

  • Rye Whiskey: Use a high-quality rye whiskey for the best flavor.
  • Stirring: Stir the cocktail gently to avoid diluting it too much.
  • Garnish: Twist the lemon peel over the drink to release its oils, adding an extra layer of flavor.

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What you could change in Vieux Carré

  • Rye Whiskey: Can be substituted with Bourbon.
  • Cognac: Brandy can be used as a substitute.
  • Sweet Vermouth: Dry Vermouth can be used for a less sweet cocktail.
  • Bénédictine: If unavailable, a mix of honey syrup and herbal liqueur can be used.

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Frequently Asked Questions on Vieux Carré

What is the recommended type of glassware for serving the Vieux Carré cocktail?

The Vieux Carré cocktail is traditionally served in a rocks or old-fashioned glass.

What other cocktails can I make with these ingredients?

These ingredients are versatile and can be used in various other cocktails like a Manhattan, a Sazerac or a brandy daisy.

What is the best time to serve this cocktail?

A Vieux Carré is a strong, complex cocktail. It is perfect for after-dinner or late-night sipping.

Is there any special occasion associated with this cocktail?

There's no specific occasion associated with the Vieux Carré. It can be enjoyed any time you're in the mood for a rich, strong cocktail.

Does the choice of brand for the ingredients affect the taste of the cocktail?

Absolutely. Quality of the ingredients will directly reflect on the taste of the cocktail. So, using premium liquor and fresh ingredients can enhance the taste substantially.

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Extra information to help you make Vieux Carré

Place your chosen strainer on top of the shaker or mixing glass, ensuring a secure fit. Pour the cocktail into a glass through the strainer, which will catch solid ingredients and ice. If double straining, hold the fine mesh strainer between the shaker and the glass.

Learn everything on how to strain

Insert the spoon into the glass until it touches the bottom. Keep the back of the spoon against the inside wall of the glass, and stir in a smooth, circular motion. The goal is to swirl the ice and ingredients together without churning or splashing.

Learn everything on how to stir

Garnishing a bar drink depends on the type of garnish and the cocktail. Generally, it involves preparing the garnish (like cutting a citrus wheel or picking a sprig of mint), and then adding it to the drink in a visually appealing way (like perching it on the rim or floating it on top).

Learn everything on garnishing

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