Barrel-Aged Vieux Carré



  • For a 3-liter Barrel:
  • 750 ml Rye
  • 750 ml Cognac
  • 750 ml Sweet Vermouth
  • 4½ oz. Benedictine
  • 1½ oz. Angostura Bitters
  • 1½ oz. Peychaud’s Bitters

  • Add all ingredients to an oak barrel and age. To serve, tap ~3 ounces into an ice-filled mixing glass and stir to chill. Strain into an old fashioned glass over a fresh ice cube. Do not garnish. To store, fill 6⅓ oz. bottles with ¼ oz. water, top with the cocktail, cap, and store in the freezer. To serve, pour into a coupe glass or an old fashioned over an ice cube.

Vieux Carré is French for “Old Square” referring to New Orleans’ French Quarter. Created there in 1938 by Walter Bergeron at the Hotel Monteleone’s Carousel Bar, it remains their signature cocktail to this day. This wonderful classic gets even better after spending some time in a charred oak barrel. This spirit-forward cocktail becomes more rounded and picks up subtle notes of charcoal (smokiness) and vanilla. No barrel? No problem! Mix yourself up a single-serving Vieux Carré. Be sure to check out the other cocktails we have aged in a barrel as well as our Tools and Technique page on how to manage your cocktail aging barrels. Cheers!


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