Typical Flavor

Classic Build

Glass:

Rocks

Garnish:

Lemon or orange twist

Typical way it's made: 1 oz rye whiskey, 1 oz cognac, 1 oz sweet vermouth, 0.25 oz Bénédictine, 2 dashes Angostura bitters, 2 dashes Peychaud's bitters

Heritage

Era:

Post-Prohibition

Origin:

New Orleans, USA

Inventor:

Walter Bergeron

First served at:

Hotel Monteleone

The Story

New Orleans in the 1930s: Walter Bergeron at the Hotel Monteleone built a split-base cousin of the Manhattan sturdy enough to carry rye, cognac, Bénédictine, and two kinds of bitters at once, and named it for the French Quarter, the Vieux Carré or old square. Stanley Clisby Arthur's Famous New Orleans Drinks carried the recipe out of the building.

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