Taking second place in our blind Vieux Carré tasting was Nick Bennett of New York’s Porchlight, whose recipe called on three-quarters of an ounce of sweet vermouth, albeit a 50/50 blend of Carpano Antica and Cocchi Vermouth di Torino. This was joined by one ounce each of Rittenhouse Rye and Pierre Ferrand 1840 Cognac, a quarter-ounce of Bénédictine, three dashes of Peychaud’s bitters and two dashes of Angostura bitters garnished with a lemon coin. It was considered a more delicate expression of the drink, in which the brandy was not bullied by the rye.
- 1 ounce rye, preferably Rittenhouse
- 1 ounce Cognac, preferably Pierre Ferrand 1840
- 3/4 ounce sweet vermouth blend (see Editor's Note)
- 1/4 ounce Bénédictine
- 3 dashes Peychaud's bitters
- 2 dashes Angostura bitters
Garnish: lemon coin, with a little pitch.
- Combine all ingredients in a mixing glass with ice and stir briefly.
- Strain into a rocks glass over fresh ice.
- Garnish with a lemon coin.
Sweet Vermouth Blend
Combine Carpano Antica and Cocchi Vermouth di Torino in equal measure.