Translating to "old square", the vieux carré refers to the French Quarter, where this cocktail was born in 1938. This is the manhatten of New Orleans, and I'm going to show you how I make it. Although there are quite a few ingredients in this recipe, it is fairly simple to remember. For the most part, it's equal parts rye, cognac, and sweet vermouth. The benedictine is not quite as much because of the big flavor of the liqueur. Many recipes will in fact call for much less (as little as a dash), but I like the herbal sweetness it offers, and I counter that here with four healthy dashes of bitters. Loaded with flavors that balance each other out, I am excited to share with you this recipe! Cheers!

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TIME STAMPS
Intro: 0:00
The Booze: 1:21
The Recipe: 3:00
Sips: 6:25
Sign Off: 8:46

VIEUX CARRÉ RECIPE
3/4 oz. (22.5 ml) Rittenhouse Rye Whiskey
3/4 oz. (22.5 ml) Maison Rouge V.S.O.P. Cognac
3/4 oz. (22.5 ml) Cocchi Vermouth di Torino
1/2 oz. (15 ml) Bénédictine
2 dashes Peychaud's Bitters
2 dashes Angostura Bitters
lemon twist for garnish

THE TOOLS
My workhorse double jigger: https://amzn.to/3lmmKrK
My favorite mixing glass: https://amzn.to/46KrrTX
Bar spoon: https://amzn.to/3wkkDhg
Julep strainer: https://amzn.to/3mymEyA
Channel knife: https://amzn.to/3iofZXL
Rubber bar mat (6"x12"): https://amzn.to/3h2IJER

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Co-produced with the lovely Azusa "Az" Inaba 🎥 🎨

Image attributions:
"New Orleans - French Quarter 'Hotel Monteleone'" by David Paul Ohmer is licensed under CC BY 2.0
"Carousel Bar, Hotel Monteleon" by dansilvers is licensed under CC BY 2.0