Vieux Carré (Cocktail)
The Vieux Carré (French for Old Quarter ) is an alcoholic cocktail made from cognac , rye whiskey , vermouth , Bénédictine and bitters , which is one of the short drinks .
history
The invention of the drink probably goes back to the late 1930s and is attributed to Walter Bergeron , who at the time was working as a bartender at the Hotel Monteleone , where the goody is said to have been prepared for the first time. The Carousel Piano Bar & Lounge - which in turn is located in the Hotel Monteleone - is sometimes given as the place of origin of the drink . However, this attribution is incorrect as the bar did not open until 1949, many years later; Nevertheless, the drink is now the bar's signature drink. In addition, the cocktail was first mentioned in 1937 in Famous New Orleans Drinks by Stanley Clisby Arthur .
The book also contains information about the origins of the name of the cocktail and a confirmation of the attribution:
“This is the cocktail that Walter Bergeron, head bartender of the Hotel Monteleone cocktail lounge, takes special pride in mixing. He originated it, he says, to do honor to the famed Vieux Carré , that part of New orleans where the antique shops and the iron lace balconies give sightseers a glimpse into the romance of another day. "
“This is the cocktail that Walter Bergeron, bar manager of the Cocktail Lounge at the Hotel Monteleone, proudly mixes. It was created, he says, to honor the famous Vieux Caré , the part of New Orleans where the old shops and wrought-iron balconies give tourists a glimpse of the romance of days gone by. "
The Vieux Carré is named after the district of the same name in New Orleans , which not only gives an indication of the city's French roots , but is also its oldest district.
Preparation and variations
The original recipe from 1937 calls for equal parts - 1 jigger each - of rye whiskey, cognac and Italian vermouth as well as half a bar spoon of Bénédictine and 1 dash each of Peychaud’s bitters and Angostura bitters . First, the Bénédictine is poured into a glass, then the bitters are added. This is followed by the rye whiskey, the cognac and the vermouth as well as a few cubes of ice, then the drink is stirred cold. Finally, one is lemon zest over the mixing glass shot . The drink is also garnished with a slice of pineapple and, if necessary, with a cherry .
Individual evidence
- ↑ oA: Vieux Carré Cocktail . In: Difford's Guide . Retrieved January 10, 2018.
- ↑ oA: General History . In: hotelmalone.com (English) . Retrieved January 10, 2018.
- ↑ a b o.A .: Tales of the Cocktail Special Menu . In: hotelmalone.com (English) . Retrieved January 10, 2018.
- ↑ a b c Arthur, Stanley Clisby: Famous New Orleans Drinks and how to mix 'em. Harmanson Publisher, New Orleans, 3rd ed. (1938), p. 53.