The recipe for this potent drink, named for the French Quarter, or Vieux Carre (“old square” in French), comes from the Hotel Monteleone’s rotating Carousel Bar. This recipe first appeared in our April 2013 special feature on New Orleans.
- 1⁄2 oz. Benedictine liqueur (liquorandwineoutlets.com)
- 1⁄2 oz. rye whiskey
- 1⁄2 oz. cognac
- 1⁄2 oz. sweet vermouth
- Peychaud’s bitters
- Angostura bitters
- Lemon twist, for garnish
- Stir Benedictine liqueur, rye whiskey, cognac, sweet vermouth, 1 dash each Peychaud’s and Angostura bitters, and ice in a chilled old-fashioned glass. Garnish with a lemon twist.