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
Instructions
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.
Variations
- 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.