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Vieux Carre Cocktail
54 teaspoon benedictine
1 dash Peychaud bitters
1 dash Angostura bitters
1/3 jigger rye whiskey
1/3 jigger cognac brandy
1/3 jigger Italian vermouth
The benedictine is used as a base and also for sweetening the
cocktail. Dash on the bitters, then add the rye,
vermouth. Put several lumps of ice in the barglass. Stir. ^ wst
a slice of
lem.onpeel over the mixture. Drop m a slice ot pme-
apple and a cherry if you wish and serve in mixing glass.
This is the cocktail that Walter Bergeron, head bar
tender of the Hotel Monteleone cocktail lounge, tal^s
special pride in mixing. He originated it, he says, to do
honor to the famed Vieux Carr6, that part of New Or
leans where the antique shops and the iron lace balconies
give sightseers aglimpse into the romance of another day.
Orange Blossom
1 pony orange juice
2 ponies dry gin
1 dash Peychaud bitters
This drink calls for a shaker. Allow plenty of ice
sure the mixture is well frapp^d before pounng into cocktail
glasses previously chilled.
Asimple drink to mix and simply grand to drink,
especially on a hot day or awarm night. Some, devotees
of this cocktail prefer a half-and-half mixture of
orange juice, and some forego the delight of the dash of
Peychaud bitters in favor of the addition of ahttle grena
dine sirup or a little honey. Some make it by using a
third each of gin, Italian vermouth, and orange juice.
Whichever recipe you follow, be sure you have ^sweet
juicy orange. We recommend Louisiana Sweet the best
on the market.
Fifty-three