A Vieux Carré (pronounced in the Cajun and Creole style “vyur kaa ray”) is a classic cocktail straight from 1930s New Orleans. The name is French for “old square”, in reference to the city’s French Quarter neighborhood.

The cocktail originated with Walter Bergeron, a bartender at the Carousel Bar in Hotel Monteleone, New Orleans. The drink remains a specialty of the establishment and sipping one at Monteleone’s spinning Carousel Bar is said to be a memorable experience.

So, last evening when Mr. C. made one of these drinks, he offered me a sip. Well, as much as I am not a whiskey lover or connoisseur, I thought the drink tasted OK. But Andy was very pleased with the result. In fact, he deemed it “a winner”.

So, once again the resident mixologist has perfected another fancy drink from which to tantalize the taste buds of guests or enjoy as a before dinner cocktail for himself. And although I deemed the tiny sip last evening OK, I will never forsake Tanqueray gin for any drink containing whiskey.

But isn’t it fun for Mr. C. to have choices. And whereas I am always trying out new food recipes, Andy takes just as much pleasure in perfecting new drink recipes. What a team, eh? The salt n’ pepa of Lightning Way.              

Well, that’s it for now. Mr. C. is in Seattle rehearsing for a friend’s PhD recital this weekend followed by a piano lesson. Then this evening a board meeting of our homeowner’s association. So, in between, I need to find something for him to eat. And since I have no idea at this junction what that “something” might be, I best put on my thinking cap and get with the program.

I hope you enjoy this new drink recipe. Although even one tiny sip will never again pass my lips, I’m sure Mr. C. will be enjoying this cocktail for many years to come. And if he says this drink is delicious, you can count on it being just that! (If you’re a whiskey lover, that is!)

As always, peace and love to all.

1 oz. rye whiskey
1 oz. cognac

1 oz. sweet vermouth

1 bar spoon Bénédictine*

2 dashes Peychaud’s bitters**

orange zest, opt. garnish

maraschino cherries, garnish (Andy uses Tillen Farms Bada Bing Cherries Pitted & Stem-On or Luxardo Maraschino Cherries in his drinks)

Pour all ingredients into a mixing glass with ice cubes.  Stir well.  Strain into a chilled cocktail glass.

Serve straight up or over ice cubes. Garnish with orange zest and one or two maraschino cherries.

*Benedictine is a rich, aromatic, floral, and herbaceous liqueur that has notes of clove, honey, orange peel, and saffron.

** Peychaud’s Aromatic Cocktail Bitters is made with pure grain alcohol infused with flavorings including bitter gentian root, anise, and mint and has a pungent, woody flavor. It is also unique among aromatic bitters for its tart and fruity flavors, with lots of rhubarb-like vegetal twang and the sweet juiciness of cherry candy. Synonymous with New Orleans cocktail culture, it is an essential ingredient in a Sazerac or Mint Julep cocktail.