Vieux Carré. Getty Images photo
The classic, invented at the Monteleone Hotel in 1930s New Orleans.
0.75 oz rye whisky
0.75 oz Cognac
0.75 oz sweet vermouth
0.5 oz Bénédictine liqueur
2 dashes Angostura bitters
2 dashes Peychaud’s bitters
Garnish: lemon twist
Place all the ingredients into a mixing glass with ice and stir until well chilled. Strain into a rocks glass over fresh ice or, if you prefer, served up in a chilled cocktail glass. Garnish with a lemon twist. Serves 1.
