Vieux Carré

The Bénédictine is used in a small amount — just a teaspoon — but it's essential. It adds a herbal, honeyed complexity that ties the rye and cognac together. Don't be tempted to add more; it can easily dominate. The two bitters (Angostura and Peychaud's) are both important — Angostura adds spice, Peychaud's adds a floral, anise note.

The Vieux Carré is an equal-parts cocktail with a small Bénédictine addition. Use a bold rye like Rittenhouse and a quality VSOP cognac like Rémy Martin. The vermouth should be Carpano Antica Formula — its complexity matches the other ingredients. This is not a drink to make with cheap spirits.

The Vieux Carré was created by Walter Bergeron, head bartender at the Hotel Monteleone in New Orleans, in the 1930s. The name means 'old square' in French — a reference to the French Quarter of New Orleans. The Hotel Monteleone's famous Carousel Bar, where the drink was created, still rotates slowly today. It's one of the great New Orleans cocktails.

Simplified Vieux Carré

Use 1 oz each of rye and cognac, ½ oz sweet vermouth, and ½ tsp Bénédictine. This version is more spirit-forward and less complex — a good starting point if you're new to the drink. The ratio shifts the balance toward the whiskey and cognac.

Mezcal Vieux Carré

Replace the rye with mezcal. The smokiness of the mezcal adds a dramatic new dimension to the cognac and vermouth. Use a lightly smoky mezcal like Del Maguey Vida and reduce the Bénédictine to ½ tsp.