Amaro Vieux Carré
New Orleans' most layered cocktail, with amaro standing in for Bénédictine.
The Method
How to make it
- 01
Combine the rye, cognac, vermouth, amaro and both bitters in a mixing glass.
- 02
Add ice and stir for twenty to thirty seconds.
- 03
Strain into a chilled rocks glass, either neat or over one large cube.
- 04
Express a lemon twist over the top and rest it on the rim.
Bartender's Tip
Keep the amaro to a quarter ounce. Any more and it flattens the split base — the whole point is that you can still taste rye and cognac as separate things.
A Little History
Walter Bergeron built the Vieux Carré at the Hotel Monteleone's Carousel Bar around 1938, naming it for the French Quarter. The Bénédictine slot has always been the drink's most negotiable ingredient, and grappa-based Nonino slides in with the same honeyed herbal lift and less sugar.
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