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Barrel Aged Vieux Carre

The Vieux Carré cocktail is a legendary drink that was invented in the heart of New Orleans, Louisiana. Its creation is attributed to none other than the famous bartender and mixologist, Walter Bergeron. 

Legend has it that Bergeron was working at the historic Hotel Monteleone in the French Quarter during the 1930s. It was there that he created the Vieux Carré cocktail, which quickly became a favorite among the city’s elite and visitors alike. 

Bergeron’s inspiration for the cocktail came from the city’s diverse cultural influences. He combined the flavors of rye whiskey, cognac, sweet vermouth, Bénédictine, and Peychaud’s Bitters to create a drink that perfectly captured the essence of the Vieux Carré. 

The Vieux Carré cocktail quickly became a staple of New Orleans’ famed cocktail culture. It was the perfect drink for sipping on a warm evening in the French Quarter, and it was often enjoyed by famous figures such as Tennessee Williams, Ernest Hemingway, and Truman Capote.

Today, the Vieux Carré cocktail remains one of the most iconic drinks in New Orleans and is enjoyed by cocktail enthusiasts all over the world. So the next time you’re in the French Quarter, be sure to raise a glass to Walter Bergeron and his legendary invention – the Vieux Carré cocktail! 

Steps for Fat Washing:

  1. Melt the fat in a saucepan over low heat until it becomes liquid.
  2. Increase the heat to medium and simmer the mixture for 5-10 minutes, stirring occasionally.
  3. Remove the saucepan from heat and let it cool to room temperature.
  4. Use a funnel and pour the fat into the mason jar and along with your spirit and refrigerator for at least 6 hours (or overnight).
  5. The fat will solidify and rise to the top of the mixture. Use a fine-mesh strainer lined with cheesecloth to strain the mixture and remove the solid fat.
  6. Discard the solid fat and transfer the infused spirit into a decanter or bottle.
  7. Store the fat-washed spirit in the refrigerator until ready to use.

Barrel Aged Vieux Carre

Aging Time

4-5 Weeks

Ingredients

  • 275 ml rye whiskey
  • 275 ml cup cognac
  • 275 ml sweet vermouth
  • 150 ml Benedictine
  • 6 dashes Peychaud’s bitters
  • 6 dashes Angostura bitters

Instructions:

  1. Start by preparing the barrel. If it is a new barrel, rinse it with hot water to remove any loose wood shavings, then fill it with cold water and let it sit for five days to allow the wood to expand and seal any gaps. Empty the water and let the barrel dry.
  2. Combine all the ingredients in a mixing glass or pitcher and stir well to combine.
  3. Pour the mixture into the barrel and seal it tightly.
  4. Store the barrel in a cool, dark place, away from direct sunlight, and let it age for at least 4-6 weeks. Taste it periodically to check the flavor and adjust the aging time to your preference.
  5.  Once the Vieux Carré has reached your desired level of aging, strain it through a fine-mesh strainer into a clean bottle and store it in a cool, dry place until ready to serve.
  6. To serve, fill a mixing glass with ice and add 2 oz of the barrel-aged Vieux Carré. Stir well and strain into a chilled cocktail glass. Garnish with a lemon twist or cherry, if desired.

Enjoy your delicious barrel-aged Vieux Carré with Benedictine!

Take your Vieux Carre to the next level by fat washing! 

Fat Washing Process:

Fat washing is a technique used to infuse a spirit with the flavor of fat. This process can be used to add unique and complex flavors to cocktails, and is especially popular in the world of whiskey and bourbon. Here’s how to fat wash properly: 

Ingredients

  • Spirit of your choice (bourbon, whiskey, rum, etc.)
  • High-quality fat (duck fat, bacon fat, sesame oil, etc.)

Equipment:

  • Saucepan
  • Fine-mesh strainer
  • Cheesecloth
  • Mason jar

Note:

It’s important to use high-quality fat for the best results. Also, keep in mind that the type of fat used will greatly affect the final flavor of the fat-washed spirit. Experiment with different types of fat to find your preferred flavor profile.

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