Vieux Carré (Microwaved)

Ryan Chetiyawardana | London

“The beauty of microwave infusion is that the application of intense heat for a short time teases out flavors without overcooking,” says Ryan Chetiyawardana. The method works well for a batched variation on this popular classic, with fragrant, delicately spiced Tasmanian Leatherwood honey fresh and dried aromatics replacing the traditional Benedictine.



  • 10 ounces bourbon, preferably Maker’s Mark
  • 10 ounces Cognac, preferably Pierre Ferrand 1840
  • 10 ounces sweet vermouth, preferably Martini Rosso
  • 5 dashes Angostura bitters
  • 9 dashes Peychaud bitters
  • 1 heaping teaspoon Leatherwood honey or other dark, rich raw honey
  • 1 fresh sage leaf
  • 1 pinch saffron
  • 3 whole green peppercorns
  • 1 lemon peel
  • 6 fennel seeds
  • 1 mace blade
  • 1 whole black cardamom pod

  1. Combine all ingredients in a vacuum-sealable, microwave-proof bag. Shake to agitate and dissolve the honey.
  2. Microwave for on medium power for 5 minutes, then allow to cool. Strain and bottle.
  3. Add 3 ounces to a mixing glass over ice and stir until chilled.
  4. Strain into a rocks glass over a large ice cube.
Editor's Note

Ryan Chetiyawardana notes that a tempered glass bowl covered with a plate will work in place of a sealable bag.