First served at the Hotel Monteleone's Carousel Bar in the French Quarter (or Vieux Carré) of New Orleans, this drink has long been a favorite of cocktail nuts. If the Sazerac is the Big Easy's Old Fashioned, the Vieux Carré is it's Manhattan, with a brilliant split spirit base of Rye and Cognac, Sweet Vermouth, and a bit of Benedictine to give it an herbal kick. Add both Peychaud's and Angostura bitters and you'll realize that while it's a bit more complicated than your regular Manhattan, sometimes more really is more. Our version includes High West Double Rye Whiskey, Christian Brothers Sacred Bond Brandy, Benedictine Liqueur, Cocchi Vermouth di Torino, Angostura Aromatic Bitters, Peychaud's Aromatic Bitters, and a recipe card.
