The Intoxicologist

Vieux Carre comes from the Food & Wine Cocktails ’09 book.  This handy little book comes from a series of books collecting drinks recipes from all over the nation from the trendiest bars and restaurants.  Vieux Carre is a classic bar drink recipe from Stanley Clisby Arthur’s 1937 Famous New Orleans Drinks and How to Mix ‘Em.  The recipe is attributed to the head bartender of Hotel Monteleone, Walter Bergeron.  You may recognize Hotel Monteleone as playground host to Tales of the Cocktail.

The aroma of Vieux Carre begins a bit prunish at first, but settles to the senses quite pleasantly.  This drink is very warming on the throat.  Exactly balanced on the sweetness factor.  The color is fabulous!  Caramel to amber which pairs delightfully with the flavor of toasted cinnamon bun in the background without the sticky sweetness to match.  The Carpano Antica Formula adds richness to the cinnamon tones of the Rye and deepness of the Cognac.  Such a delicious concoction!

Vieux Carre ala Walter Bergeron, Hotel Monteleone

Food & Wine Cocktails ‘09

1 ounce Hennessy Cognac

1 ounce (ri)1 Rye Whiskey

1 ounce Carpano Antica Formula

1/4 ounce Benedictine

Dash Peychaud’s Bitters

Dash Angostura Bitters

Lemon Twist Garnish

Combine liquid ingredients in a mixing glass with ice. Stir to chill. Strain into a cocktail glass. Garnish with lemon twist.

·         Getting Between the Sheets

·         French 75

·         Liv-ing It Up with (ri)1 & the Frisco Kid

·         (ri)1 & the Elusive Heering

·         21 Must Try Classic Cocktail Recipes

The Intoxicologist on Twitter: @intoxicologist

The Intoxicologist on Facebook

The Intoxiocologist on StumbleUpon

Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved