Name: Vieux Carré Cocktail
Total time: 10 min
Yield: Serves 2
Ingredients: 1½ ounces rye whiskey; 1½ ounces VSOP cognac; 1½ ounces sweet vermouth; ¾ ounce (4 teaspoons) Bénédictine; ⅛ teaspoon (about 4 dashes) Peychaud’s bitters; ⅛ teaspoon (about 4 dashes) Angostura bitters; 2 (2- to 3-inch) strips Satsuma mandarin or orange peel for garnish

Why This Recipe Works

The namesake drink of New Orlean’s French Quarter, this spirit-forward drink is widely considered to have originated at the stately Hotel Monteleone in that neighborhood. We kept to the classic proportions of equal parts rye, cognac, and sweet vermouth for a dark, heady cocktail, with a splash of Bénédictine adding an herbal layer and bitters (both Angostura and Peychaud’s) lending spicy depth. For a touch of fruitiness and an aroma reminiscent of lavender, we added a Satsuma orange twist.

Before You Begin

Satsumas are plentiful in Louisiana (the home of this cocktail), but any orange twist will work well.

Instructions

Add 1½ ounces rye whiskey, 1½ ounces VSOP cognac, 1½ ounces sweet vermouth, ¾ ounce Bénédictine, ⅛ teaspoon Peychaud’s bitters, and ⅛ teaspoon Angostura bitters to 2-cup liquid measuring cup, then fill three-quarters full with ice. Stir with barspoon for 30 seconds. Place 1 large ice cube or ice sphere in each of 2 chilled rocks glasses. Strain whiskey mixture into glasses. Pinch 1 (2- to 3-inch) strip Satsuma mandarin peel over each drink, rub outer edge of glass with peel, then garnish with peel and serve.