Vieux Carre

Vieux Carre: 3/4 ounce rye whiskey; 3/4 ounce brandy; 3/4 ounce sweet vermouth; 1/8 ounce Benedictine; 1 dash Peychaud's bitters; 1 dash Angostura Bitters; Garnish: Lemon twist.; Build over ice, in an Old Fashioned glass.; Source: Walter Bergeron, Head bartender at the Hotel Monteleone (1938)

The Vieux Carre was created by Walter Bergeron (head bartender at the Hotel Monteleone) in 1938. Today, the hotel bar is well known for its Carousel Bar (built in 1949), which is a bar that actually is a carousel that spins slowly around. The name Vieux Carre is French for "the Old Square", which is the French name for the "French Quarter".