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The classic Vieux Carre (“old square” in French) cocktail is one of my favorites. Sother Teague created this variation by using aged rum instead of cognac and dry curaçao in place of the Benedictine. These changes push the flavor in a vanilla and orange direction while maintaining the foundation of the original drink. The recipe calls for it to be served up in a cocktail glass but I could easily see this in a rocks glass over ice as well.
The classic Vieux Carre (“old square” in French) cocktail is one of my favorites. Sother Teague created this variation by using aged rum instead of cognac and dry curaçao in place of the Benedictine. These changes push the flavor in a vanilla and orange direction while maintaining the foundation of the original drink. The recipe calls for it to be served up in a cocktail glass but I could easily see this in a rocks glass over ice as well.
Recipe
4 dashes Angostura bitters
4 dashes Peychaud’s bitters
0.25 oz Pierre Ferrand Dry Curaçao (or Cointreau)
0.5 oz Carpano Antica sweet vermouth
0.5 oz Rittenhouse Rye
1.0 oz aged rum
-stir all ingredients in a mixing glass with ice until chilled.
-strain into chilled cocktail glass. Garnish with orange twist.
4 dashes Angostura bitters
4 dashes Peychaud’s bitters
0.25 oz Pierre Ferrand Dry Curaçao (or Cointreau)
0.5 oz Carpano Antica sweet vermouth
0.5 oz Rittenhouse Rye
1.0 oz aged rum
-stir all ingredients in a mixing glass with ice until chilled.
-strain into chilled cocktail glass. Garnish with orange twist.
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