Stir with ice and strain into a chilled glass. Garnish with a twist of lemon or cherry.
Swap in dry vermouth for a lighter variant or use absinthe-washed glass for added complexity.
Mix the classic ingredients, but skip the bitters for now. Transfer to a small oak barrel or bottle with oak chips. Allow it to age for 1 to 3 weeks, tasting regularly. Before serving, add the bitters and garnish as desired.
Barrel aging softens the alcohol's edges and adds depth. It’s a fun way to experiment with ageing times and influence flavors.
Choose a high-quality VSOP or XO cognac that complements the rye’s spiciness, like Hennessy or Rémy Martin. Substitute and measure as in the classic recipe.
Investing in a good cognac enhances the cocktail’s richness and balances it beautifully with rye’s peppery edge.
30 ml rye whiskey, 30 ml Islay single malt scotch, 30 ml sweet vermouth, 1 teaspoon Bénédictine, 2 dashes Angostura bitters. Stir with ice and strain into a glass. Garnish with a lemon twist.
This twist offers a pronounced smokiness from scotch, creating a unique, luxurious twist on the classic.
Delving into the Vieux Carré's modern variations opens up exciting possibilities, whether you favor the subtleties of barrel aging or the bold addition of smoky scotch. Choosing high-quality ingredients like premium cognac can elevate the drink profoundly. So, why not experiment with these techniques and variations? Each offers a new way to appreciate this timeless cocktail—one sip might spark your next big idea. Enjoy the journey and, remember, half the joy is in the exploration!