Of late, most of my cocktail forays are motivated by a strong desire to unwind. I was trolling for something that would hit the spot and hit on the Vieux Carré over at Drinkboy. This one is a classic that I’ve floated past a few times, mostly because I always lack one of the ingredients. But, at last, the fates smiled and the contents of my liquor cabinet were ready to be of service.

According to Doctor Cocktail (and his source, Chuck Taggart), this drink was created by Walter Bergeron circa 1937 and named for the original French term for New Orleans’ French Quarter, which translates to “the Old Square”. Bergeron went on to become the head bartender at the famous Carousel Bar in the Monteleone Hotel. This is one of the cocktails that has benefitted from the cocktail renaissance, as the demand for the classics has resurrected it from obscurity.

¾ oz rye whiskey
¾ oz brandy
¾ oz sweet vermouth
splash Benedictine
dash Peychaud’s bitters
dash Angostura bitters

Build all ingredients over ice in a rocks glass.

Firstly, I will state that this is a fabulous drink. I have a major crush on Sazerac rye at the moment, and the Vieux Carré showcases all its admirable qualities, plus a little touch of sweetness and aromatic loveliness from the bitters. That aside, my first thought was that a little hint of lemon would go a long way here—and, because I didn’t consult Vintage Spirits & Forgotten Cocktails beforehand, I missed Doc’s instructions to garnish with a twist of lemon (his version is also shaken, not built). Regardless of the lemon, this is certainly a drink that deserved to be resurrected.

Plus it gives me an excuse to use my glittery gold swizzle sticks. I am the epitome of classy drinking at home.