Vieux CarrÉ
- 5m Prep Time
- 0sCook Time
- 5m Ready In
A classic New Orleans cocktail made with rye, cognac, sweet vermouth, and Benedictine, stirred and garnished with lemon peel.
Ingredients
- 21.3 g rye
- 21.3 g sweet vermouth
- 21.3 g cognac
- Benedictine
- 2 Angostura bitters
- 2 Peychaud's bitters
- Lemon peel
Nutrition (per serving, estimated)
Estimated based off 3 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 13.1 mg
- Iron: 0.62 mg
- Magnesium: 24.3 mg
- Phosphorus: 72.2 mg
- Potassium: 118 mg
- Zinc: 0.59 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 21.3 g rye
- 21.3 g sweet vermouth
- 21.3 g cognac
- Benedictine
- 2 Angostura bitters
- 2 Peychaud's bitters
- Lemon peel
Let's Cook
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Step 1.
Fill a rocks glass with ice cubes.
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Step 2.
Pour ¾ ounce rye whiskey, ¾ ounce sweet vermouth, ¾ ounce cognac, and ⅛ ounce Benedictine over the ice.
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Step 3.
Add 2 dashes Angostura bitters and 2 dashes Peychaud’s bitters.
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Step 4.
Stir the mixture gently for about 15–20 seconds to combine and chill.
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Step 5.
Twist a strip of lemon peel over the drink to release its oils, then rub the rim of the glass with the peel and drop it into the cocktail.