The Vieux Carré was created in 1937 by Walter Bergeron, head bartender of the renowned Hotel Monteleone in New Orleans. Bergeron designed this cocktail as a tribute to the diverse ethnic groups that populated the French Quarter, or 'Vieux Carré,' at the time. This area had a mix of French, Spanish, African, and Caribbean influences, which Bergeron aimed to capture in his drink.
The Vieux Carré shares some similarities with other classic cocktails, such as the Manhattan, which also uses sweet vermouth. However, the addition of cognac and Bénédictine sets it apart, creating a distinct and complex flavor profile. The use of both Peychaud's and Angostura bitters further enhances its complexity and ties it to New Orleans cocktail history, as Peychaud's is also a key ingredient in the Sazerac.
The Vieux Carré has remained a popular choice for cocktail lovers, appreciated for its balance of strength and flavor. It is considered one of the great New Orleans cocktails, a testament to the city's rich cocktail heritage.
It was featured in books and has been rediscovered over time and is now a staple in many bars around the world.
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