Vieux Carre
From The Webtender Wiki
(Difference between revisions)
m |
m |
||
| Line 12: | Line 12: | ||
Shake with Ice, and then strain into an Ice-filled Whisky Glass. Garnish with a Lemon Twist. | Shake with Ice, and then strain into an Ice-filled Whisky Glass. Garnish with a Lemon Twist. | ||
| + | |||
| + | |||
| + | ==Historical References== | ||
| + | |||
| + | ===Famous New Orleans Drinks and How to Mix ‘Em, by Stanley Clisby Arthur, 1937=== | ||
| + | |||
| + | * 1/2 teaspoon benedictine | ||
| + | * 1 dash Peychaud bitters | ||
| + | * 1 dash Angostura bitters | ||
| + | * 1/3 jigger rye whiskey | ||
| + | * 1/3 jigger cognac brandy | ||
| + | * 1/3 jigger Italian vermouth | ||
| + | |||
| + | "The benedictine is used as a base and also for sweetening the cocktail. Dash on the bitters, then add the rye, brandy, and vermouth. Put several lumps of ice in the barglass. Stir. Twist a slice of lemon peel over the mixture. Drop in a slice of pineapple and a cherry if you wish and serve in mixing glass." | ||
| Line 21: | Line 35: | ||
==Related Links== | ==Related Links== | ||
| + | *[http://www.cocktailchronicles.com/2005/08/ Cocktail Chronicles - Longevity] | ||
*[http://www.gumbopages.com/food/beverages/vieux-carre.html Gumbo Pages - Vieux Carre] | *[http://www.gumbopages.com/food/beverages/vieux-carre.html Gumbo Pages - Vieux Carre] | ||
Revision as of 13:19, 26 December 2006
The Vieux Carre is a Cocktail which consists of Rye Whiskey, Cognac, Sweet Vermouth, Benedictine, Angostura Bitters, and Peychauds Bitters.
Contents |
Recipe
- 1 oz Rye Whiskey,
- 1 oz Cognac,
- 1 oz Sweet Vermouth,
- 1/2 teaspoon Benedictine,
- 2 dashes Angostura Bitters,
- 2 dashes Peychauds Bitters.
Shake with Ice, and then strain into an Ice-filled Whisky Glass. Garnish with a Lemon Twist.
Historical References
Famous New Orleans Drinks and How to Mix ‘Em, by Stanley Clisby Arthur, 1937
- 1/2 teaspoon benedictine
- 1 dash Peychaud bitters
- 1 dash Angostura bitters
- 1/3 jigger rye whiskey
- 1/3 jigger cognac brandy
- 1/3 jigger Italian vermouth
"The benedictine is used as a base and also for sweetening the cocktail. Dash on the bitters, then add the rye, brandy, and vermouth. Put several lumps of ice in the barglass. Stir. Twist a slice of lemon peel over the mixture. Drop in a slice of pineapple and a cherry if you wish and serve in mixing glass."
Similar Drinks
