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Vieux Carré
Vieux Carré

Vieux Carré

  • 3/4 oz. rye whiskey
  • 3/4 oz. cognac
  • 3/4 oz. sweet vermouth
  • 1/2 oz. Bénédictine
  • 2 dashes Peychaud's bitters
  • 2 dashes Angostura bitters
  • lemon peel
150 cal


Add the cognac, rye, and vermouth to a bar glass and stir briefly. Add the bitters and Bénédictine, followed by ice. Stir for approximately 20 seconds before pouring into a chilled rocks glass and garnish with a slice of lemon peel.


  • Some recipes only call for 1 dash of each type of bitters, but I tend to go a bit heavy on them myself. Adjust to taste.