New Orleans in a glass, the Vieux Carré is another classic cocktail from the “Big Easy” otherwise known as “The Paris of the South”. The name translates from French as “old square” referring to the original old town, now better known as the French Quarter. Comprised of Brandy and Benedictine from France, Sweet Vermouth from Italy, and American Rye Whiskey, the Vieux Carré embodies the Cajun/Creole spirit of New Orleans: sweet, smooth, bitter, and boozy. It goes down easy, straight up, or on the rocks. Benedictine, a key ingredient, is a complex French digestif liqueur made from herbs and warm spices with a sweetness contributed by honey. If you can’t find Benedictine, you can substitute Dom B & B which is a 60/40% blend of Benedictine and Brandy. The International Bar Association calls for 30 ml. each of Rye, Brandy, and Sweet Vermouth; a bar spoon of Benedictine, and 2 dashes of Peychaud Bitters, served chilled straight up. As with many traditional recipes chefs and bartenders create their own variations of the original recipe. This recipe is formulated for the home bartender using simple measures and adjusting the recipe to use more easily found and more useful to the home liquor cabinet Dom B & B instead of straight Dom Benedictine. If you are a perfectionist-traditionalist bartender go with the original IBA recipe, otherwise, the recipe here is an easy, excellent addition to your home cocktail repertoire. Santé!

Vieux Carré Cocktail
Serves one

Ingredients:
1 ounce Rye Whiskey
1 ounce Sweet Vermouth
3/4 ounce Brandy or Cognac
½ ounce Dom B & B
2 dashes Peychaud Bitters
1 dash Angostura Aromatic Bitters (optional)

Mix the ingredients with a few ice cubes. Stir to chill and strain into a bar glass or your choice; garnish with a maraschino cherry or a twist of lemon or orange peel and enjoy.

The Perfect Walnut Manhattan is proof that variety is the spice of life that makes our lives more enjoyable. A combination of bourbon or rye whiskey, walnut infused liqueur, sweet and dry vermouth, and a few drops of Angostura bitters produces a complex spirit forward drink that takes the traditional Manhattan cocktail down south to the land of black walnut trees and bourbon. The practice of making fruit, botanical, and nut infused liqueurs dates back to the dawn of mankind and probably came about accidentally when someone sipped some water with fermenting fruit in it and got a buzz on. After that the variations of fermented drinks were only limited by human curiosity and ingenuity. Italy has a particularly rich tradition of producing citrusy fruit liqueurs like Limoncello and Aperol, bitter botanical Amaros, and nut flavored liquors like Disaronno, Frangelico, Amaretto, and black walnut flavored Nocino. Walnut liqueur probably came to Italy during the time of the Roman occupation of the British Isles. The ancient Pict culture of north-eastern Scotland made a fermented drink of macerated walnuts they believed allowed them to commune with the spirits of the natural world. Over time, as the Picts were converted to Christianity, the practice of making walnut liqueur in the mid-summer when walnut trees were full of fruit became associated with the rituals of St. John’s Feast Day on June 24, not coincidentally the day when the Picts traditionally harvested their walnuts. Whether you’re a Christian or pagan, raise a glass to the ancient tradition of mixology in all its alchemical expressions. Cheers!

Perfect Walnut Manhattan
one serving
Ingredients

2 ounces of Bourbon or Rye whiskey of your choice
1 ounce Nocino (or Nocello if you can’t find Nocino)
.5 ounce dry vermouth
.5 ounce sweet vermouth
2 or 3 dashes of Angostura bitters

Add the ingredients to a few ice cubes in a mixing glass or shaker. Stir until well chilled and strain into a cocktail glass. Garnish with a walnut half or a brandied cherry

Vieux Carré Cocktail →

Perfect Walnut Manhattan →