by Camper English

Vieux Carré

Though we don’t often associate New Orleans with classy cocktails, some of the classics, including the Sazerac and Ramos Gin Fizz, were invented there. Peychaud’s bitters — a harder-to-find brand than the common Angostura — were also created in the Crescent City and are called for in many of its drinks. The two most common spirits in these recipes are cognac, an indicator of New Orleans’s French history, and rye whiskey, an American original. (The Vieux Carré — invented at the Carousel Bar in the Hotel Monteleone — calls for both.) Much like Peychaud’s bitters, rye whiskey (made from mostly rye, instead of corn bourbon) is not easy to find in the average bar or liquor store. With the comeback of classic cocktails, however, more brands of rye are hitting the market again, including the new, limited edition, 6-year-old Russell’s Reserve Rye. Rye is more fiery and raw than most bourbons and, while not as pleasant to sip on the rocks, it makes a big statement in mixed cocktails like the delicious one below:

1 oz. Russell’s Reserve Rye
1 oz. cognac
1 oz. sweet vermouth
3/4 tsp. benedictine
2 dashes Angostura Bitters
2 dashes Peychaud’s Bitters

Add all ingredients to an ice-filled shaker. Shake and strain over cracked ice in an old-fashioned glass.