• ¼ oz. Benedictine
• ¼ oz. Cognac
• ½ oz. Sazerac Rye
• ¼ oz. Sweet Vermouth
• 3 Drops Angostura Bitters
• 3 Drops Peychaud Bitters
• Lemon Twist
Method of Preparation:
Place ingredients over ice in an eight ounce Rocks Glass and garnish with a lemon twist.
In 1938, during the height of the Great Depression, head bartender Walter Bergeron introduced the Vieux Carré Cocktail at the Swan Bar. It was created as a tribute to the different ethnic groups of the city:
- The Benedictine and Cognac to the French influence.
- The Sazerac Rye as a tribute to the American influence.
- The Sweet Vermouth to the Italian.
- The Bitters as a tribute to the Caribbean.
Prohibition had been lifted only a few years earlier as a way of stimulating commerce. Bergeron's Vieux Carré Cocktail was successful in bringing visitors to the hotel bar and remains a favorite in the Carousel Bar & Lounge today.