The Vieux Carré (French for "old square," the New Orleans name for the French Quarter) is one of the great stirred cocktails — rye, cognac, sweet vermouth, and two kinds of bitters. It's complex, elegant, and worth the ingredient list. Here's the non-alcoholic version.
What You Need
- 1 oz No. 86 Non-Alcoholic Whiskey
- 1 oz non-alcoholic cognac or brandy alternative (Lyre's American Malt or Lyre's Cognac)
- 1 oz non-alcoholic sweet vermouth (Lyre's Aperitif Rosso)
- 1 dash Angostura bitters (All the Bitter makes a great non-alcoholic version)
- 1 dash Peychaud's bitters (or orange bitters) (All the Bitter makes a great non-alcoholic version)
- 1 bar spoon Bénédictine alternative (or a few drops of herbal bitters)
- Ice
- Rocks glass
- Lemon twist to garnish
How to Make It
- Combine all ingredients in a mixing glass filled with ice.
- Stir for 30 seconds — slow and steady. This is a stirred drink; don't shake.
- Strain into a rocks glass over a large ice cube.
- Express a lemon twist over the top and drop it in.
The Two Bitters
The Vieux Carré traditionally uses both Angostura and Peychaud's — two different bitters with different flavor profiles. Angostura is warm and spiced (cinnamon, clove). Peychaud's is lighter and more floral (anise, cherry). Together they create a complexity that neither achieves alone. If you can only find one, Angostura with a dash of orange bitters is the best substitute.
The Most Complex NA Cocktail on This List
The Vieux Carré requires the most ingredients of any recipe here. But the result is the most complex drink on the list — layered, interesting, the kind of cocktail that reveals different things on each sip. Worth making when you want something that takes a little effort.
Frequently Asked Questions
How do you pronounce Vieux Carré?
"Vyuh kah-RAY." It's French. The name refers to the French Quarter neighborhood in New Orleans where the drink was created at the Hotel Monteleone in the 1930s.
Do I need Bénédictine?
The original recipe includes it — it adds an herbal, slightly honeyed note. The NA version is harder to replicate exactly. A small amount of herbal bitters (Fee Brothers Whiskey Barrel-Aged Bitters works) or a few drops of yellow Chartreuse alternative gets you close. It's a small ingredient but it matters.
Can I serve it up instead of on the rocks?
Yes — strain into a chilled coupe. Stir a bit longer to ensure it's cold enough. Serving up is elegant; on the rocks is more casual. Both are correct.
The most complex drink on the list. Worth every ingredient.
No. 86 at the center of a New Orleans classic — without the rye.
→ Shop No. 86 — from $35.99
Make this recipe with No. 86 non-alcoholic whiskey — built for cocktails like this one.