Vieux Carré, not only another name for the French Quarter in New Orleans, it is also one of the best cocktail contributions to come from the city. Pronounced (Voo-ca-RAY), it is a drink similar to the Sazarac but not quite as herbal. Also with the absence of absinthe and addition of the vermouth and benedictine it make a much smoother and slightly sweet cocktail in comparison to the powerful Sazarac.
The addition of both bitters in this, along with the other ingredients give this drink a lot of balance. Although the cognac and rye remain are the stars of the Vieux Carré, the benedictine and the bitters give it that very characteristic New Orleans flavor. A cocktail that is as good at night as it is with breakfast; balanced, delicious, and complex to the end.
1 oz Rye
1 oz Cognac
1 oz Sweet Vermouth
1 barspoon Benedictine
2 dash Peychauds bitters2 dash Angostura bitters
Stir everything together on ice in a large glass, using the spoon that was used to measure the Benedictine, and strain into a chilled rocks glass. I prefer to serve this over either a large cube of ice or a big sphere, but it would work equally well on normal ice, or even straight up.