Plaza Vieja

CocktailsReposada
Written By Miguel Buencamino

"Hey Siri, what's the Spanish translation for Vieux Carre?"

I don't know why no one has ever thought to use a split base tequila in a Vieux Carre, but together with my friends at @mijenta tequila, we're creating the Plaza Vieja, which translates to "Old Square" in English and 'Vieux Carre' in French.

It's traditionally a New Orleans-born recipe, using a split base of rye (for the bold, spicy flavor) and cognac (for the mellow fruitiness) to balance. Today we're using Mijenta's Reposado and Gran Reserva Anejo Tequilas to achieve the same balance. This split base plays perfectly with the Benedictine and spices in vermouth. All of it is tied together with a flamed lemon twist to give it a kiss of smokiness.

Give this one a try - or heck, this would be a great one to batch too, let me know if you want to see me make that recipe.

Cheers y'all.

ingredients:

  • 1 oz | 30 ml Mijenta Reposado

  • 1 oz | 30 ml Mijenta Anejo

  • 1 oz | 30 ml sweet vermouth

  • ¼ oz | 7.5 ml Bénédictine

  • 2 dashes Peychaud's bitters

  • 2 dashes Angostura bitters

  • Lemon peel

tools:

 

instructions:

Stir all ingredients with ice until chilled. Strain over a large ice cube and express a lemon peel over the drink. Serve and enjoy!

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Disclosure: 

Certain links above can be affiliated, meaning at no additional cost to you, I could potentially earn commission for each purchase. 

If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!

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