Vieux Carre

Feb. 28th was Fat Tuesday
Mardi Gras

A complex, complex rye whiskey and cognac cocktail named after a hotel in the Old Quarter of New Orleans."

1 1/2 cups ice                

1 fluid ounce rye whiskey                

1 fluid ounce cognac                

1 ounce sweet vermouth

1/8 ounce Benedictine® liqueur                 

1 dash Angostura bitters                

1 dash Peychaud bitters                

1 lemon twist

Put ice in a cocktail glass. Pour in rye, cognac, vermouth, and Benedictine. Shake in Angostura and Peychaud's bitters. Stir, then strain into a short cocktail glass, and garnish with a twist of lemon peel.

(all recipes)