First served at the Hotel Monteleone’s Carousel Bar inthe French Quarter (or VieuxCarr) of New Orleans, this drink has long been a favorite of cocktail nuts. If the Sazerac is the Big Easy’s Old Fashioned, the Vieux Carr is it’s Manhattan, with a brilliant split spirit base of Rye and Cognac, Sweet Vermouth, and a bit of Benedictine to give it an herbal kick. Add both Peychaud’s and Angostura bitters and you’ll realize that while it’s a bit more complicated than your regular Manhattan, sometimes more really is more. Our version includesHigh West Double Rye Whiskey, Christian Brothers Sacred BondBrandy, Benedictine Liqueur, Cocchi Vermouth diTorino, Angostura Aromatic Bitters, Peychaud’s Aromatic Bitters, and a recipe card.