How to prebatch and bottle the Vieux Carré:
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TASTY PUNCHES, PITCHERS AND BATCHED COCKTAILS FOR EASY NEW YEAR'S EVE DRINKING:
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The Vieux Carré is a 1930s New Orleans cocktail of equal parts with a touch of the herbal liqueur, Benedictine. Originally named after the French Quarter, it directly translates to Old Square.

BUY LUXARDO CHERRIES:
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DILUTION OR NOT?
If you like the craft of mixing the drink yourself then prebatch the ingredients and bottle. Keep at room temperature and simply stir over ice prior to serving.

If you would prefer the ease of serving straight from the fridge then add dilution to replace the act of stirring over ice. The resulting dilution equates to 18-22% (I opted for 20%). To calculate this, multiply your ingredients by 25% - this is how much water you need to add.

For example...
100mL of ingredients
100mL x 25% = 25mL
Total finished drink = 125mL
25mL (dilution) ÷ 125mL (total drink) = 20% dilution of the finished drink

INGREDIENTS
- 225mL Rye Whiskey
- 225mL Cognac
- 225mL Sweet Vermouth
- 25mL Benedictine
- 10 dashes of Peychauds Bitters
- 10 dashes of Angostura Bitters

HOW TO

PREBATCHING:
1. Add all the ingredients into a large measuring jug
2. Decant into a 700mL bottle (ex spirit bottle)

SERVING:
1. Measure 70mL of batched Vieux Carré over ice into a mixing glass
2. Stir for 20-30 seconds until adequately diluted
3. Strain over fresh ice into a double old fashioned glass
4. Garnish with a maraschino cherry

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