The Lush Chef

In preparation for Mardi Gras on Tuesday, I'm bringing you an old New Orleans' classic cocktail - the Vieux Carré (pronounced VO carRAY).  Most people think of the Sazerac when they think of vintage New Orleans libations, but I've never been much of an absinthe/Pernod fan.  This cocktail was first mixed in the Carousel Bar of the Hotel Monteleone by Walter Bergeron in the 1930's.  The name translates to "old square" after the French quarter where the hotel was located.   This is the perfect winter/spring transition drink with all those herbal and spicy notes playing around on your palate.

Vieux Carré - serves 1

• 1 oz rye whiskey
• 1 oz brandy or cognac - whatever you've got
• 1 oz sweet vermouth
• 1 tsp. Bénédictine D.O.M. - you can actually find this at Trader Joe's for a good price
• 2 dashes Peychaud's bitters
• 2 dashes Angostura bitters
• lemon peel/twist for garnish

Combine all the liquors over ice in an old-fashioned and stir well until glass is chilled.  Garnish with lemon.