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The Vieux Carré Three Ways
  • photo-ph-meet
    Jeffrey Morgenthaler
    Clyde Common

    Jeffrey Morgenthaler is an award-winning bartender, working since 1996 in everything from neighborhood taverns and college nightclubs to fine restaurants and upscale lounges. He currently manages the James Beard Award-nominated bar program at Clyde Common in Portland, Oregon. Jeffrey has been writing about bartending and mixology for several years at his website, jeffreymorgenthaler.com. In 2011, he was named a Rising Star Mixologist by StarChefs.

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Vieux Carré (Stanley Clisby Arthur's Recipe)

The Vieux Carré is named after a neighborhood in New Orleans. This particular recipe comes from Stanley Clisby Arthur’s classic cocktail compendium on the drinks of that city. Arthur claims that the Vieux Carré was created in the Hotel Monteleone, in honor of the historic New Orleans neighborhood.

SKILL LEVEL Beginner

YIELD 1 cocktail

INGREDIENTS

  •  Ice
  • ¾ ounce rye whiskey
  • ¾ ounce Cognac
  • ¾ ounce sweet vermouth
  • 1/16 ounce Bénédictine
  • 1 dash Angostura bitters
  • 1 dash Peychaud's bitters
  • Lemon peel

DIRECTIONS

Fill a mixing glass with ice. Add the whiskey, Cognac, vermouth, Bénédictine and both bitters. Stir until chilled and strain into an ice-filled rocks glass. Garnish with the lemon peel and serve.

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Copper Penny

Fruity notes of pear and apricot replace the classic herbal-sweet Bénédictine in this balanced, upbeat drink.

SKILL LEVEL Intermediate

YIELD 1 cocktail

INGREDIENTS

  • Ice
  • ¾ ounce rye whiskey
  • ¾ ounce pear eau de vie
  • ¾ ounce Punt e Mes
  • ¼ ounce apricot brandy
  • 1 dash Angostura bitters
  • Lemon peel

DIRECTIONS

Fill a mixing glass with ice and add the whiskey, eau de vie, Punt e Mes, apricot brandy and bitters. Stir until chilled and strain into an ice-filled rocks glass. Garnish with the lemon peel and serve.

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Autumn Leaves

Homemade cinnamon tincture adds a bold, spice-driven backbone that interacts richly with the drink’s flavor-forward vermouths and liqueurs.

SKILL LEVEL Advanced

YIELD 1 cocktail

INGREDIENTS

Cinnamon tincture

  • 2 cinnamon sticks
  • 8 ounces grain alcohol (such as Everclear)

Cocktail

  • Ice
  • ¾ ounce rye whiskey
  • ¾ ounce apple brandy
  • ¾ ounce Carpano Antica Formula Vermouth
  • ¼ ounce Strega
  •  2 dashes cinnamon tincture
  • Orange peel

DIRECTIONS

1. Make the cinnamon tincture: In a large container, combine the cinnamon sticks and the grain alcohol. Cover and set aside at room temperature for 3 weeks. Strain through a coffee filter, then bottle. The tincture will keep indefinitely.

2. Make the cocktail: Fill a mixing glass with ice and add the whiskey, brandy, vermouth, Strega and cinnamon tincture. Stir to chill and strain into an ice-filled rocks glass. Garnish with the orange peel and serve.