Valdespino Vermouth

The Velvet Hammer: Making the Perfect Vieux Carré

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The Ultimate Vieux Carré: A New Orleans Masterclass in a Glass

If the Sazerac is the soul of New Orleans, the Vieux Carré is its tuxedo. In Episode 54, we are diving deep into this “Big Easy” classic—a cocktail that is essentially what happens when a Manhattan and a Sazerac have a baby. Born in 1937 at the legendary Hotel Monteleone, the Vieux Carré (French for “Old Square”) is a high-proof, split-base masterpiece that every whiskey lover needs in their repertoire.

In this video, we’re putting a “Bourbon Channel” twist on the recipe. We’ve selected Wild Turkey 101 Rye for that signature spice and “Turkey funk” to bridge the gap for bourbon fans. We’re pairing it with the luxurious Remy Martin 1738 Cognac and the nutty, Sherry-based Valdespino Sweet Vermouth for a build that feels like a “Reserve” selection.

Whether you’re a fan of New Orleans cocktail history or just looking for the perfect boozy nightcap, this velvety “velvet hammer” is the one.

Ingredients:

  • 1 oz Rye Whiskey (Wild Turkey 101)
  • 1 oz Cognac (Remy Martin 1738)
  • 1 oz Sweet Vermouth (Valdespino)
  • 0.25 oz Bénédictine DOM
  • 2 dashes Peychaud’s Bitters
  • 2 dashes Angostura Bitters
  • Garnish: Cocktail cherry & Lemon peel

Method:

  1. Combine: Add all ingredients into a mixing glass with plenty of ice.
  2. Stir: Stir well (about 30-45 seconds) to properly chill and marry the Rye and Cognac.
  3. Strain: Strain into a chilled rocks glass (serve it neat or over a large clear ice rock).
  4. Garnish: Express the lemon peel over the top and drop in a premium cocktail cherry.

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NOTE: The spirits and items in this review were purchased by us. We were not compensated by the producers for this review. Please drink responsibly.

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The Ultimate Winter Boulevardier: The Oloroso Dusk 

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Elevate your winter spirits with The Oloroso Dusk—a sophisticated, deep, and intense twist on the classic Boulevardier.

Welcome back to Your Bourbon Journey for Episode 49 of Thirsty Thursday Cocktails! We are currently in Part 3 of our 5-part December Cocktail Series, and tonight, we are moving away from the bright and bubbly into the elegant and mysterious.

If you love a traditional Boulevardier cocktail, you’ll adore this winter variation. By swapping standard vermouth for a rich, sherry-cask-aged Valdespino Sweet Vermouth, we create what we call the “Oloroso Bridge.” This connects the bold, oaky notes of Elijah Craig Toasted Barrel Bourbon with the herbal bitterness of Campari.

To round out the “forest floor” profile, we’re layering in Black Walnut and Aztec Chocolate bitters. The result? A drink that tastes like a toasted walnut cake drizzled in dark chocolate, enjoyed right by the fireplace.

🥃 Ingredients:

  • 2 oz Elijah Craig Toasted Barrel Bourbon (for those dark chocolate and brown sugar notes)
  • 1 oz Campari (the essential bitter backbone)
  • 1 oz Valdespino Sweet Vermouth (Oloroso Sherry cask aged)
  • 2 Dashes Fee Brothers Black Walnut Bitters
  • 2 Dashes Fee Brothers Aztec Chocolate Bitters
  • Garnish: One Luxardo Brandied Cherry

🛠️ Instructions:

  1. Combine all ingredients into a mixing glass.
  2. Add ice and stir for 25–30 seconds to achieve the perfect chill and dilution.
  3. Strain into a chilled coupe glass (or over a large ice sphere in a rocks glass).
  4. Garnish with a brandied cherry and enjoy your ultimate winter sip!

Next Week: Don’t miss Episode 50! We’re heading to New Orleans for a festive holiday treat: The Pomegranate Sazerac!

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