1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

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.on peel 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