Uploaded February 2015 | Updated September 2026, 1 week ago
This Post-Prohibition classic made with Rye Whiskey, Cognac style Brandy, Sweet Vermouth, Bénédictine, Aromatic Bitters and Peychaud's Bitters was nearly lost until it was given new life in Ted Haigh's book, Vintage Spirits and Forgotten Cocktails. Haigh fully credits Chuck Taggert and his blog GumboPages.com for rediscovering this drink that had been all but forgotten, even by some of the staff of the Hotel Monteleone where it had been invented.
The name of the drink is the French term, "Old Square," which is how they refer to the French Quarter in New Orleans. It has a lot of the city's favorite ingredients, Rye and Peychauds, which make up the Sazerac (youtu.be/gxYEdsT06uk), Brandy, which was in the original Sazerac. Benedictine always pairs well with Brandy. Rye, Sweet Vermouth and Angostura are the components that make up a Manhattan (youtu.be/pu3lWPjaLJI). This is like a Manhattan on steroids, done the New Orleans way.
As for the Rye, Sazerac Rye Whiskey would probably be the most appropriate. I use Rittenhouse because it's what I keep in stock. Benedictine is a great liqueur that was used in a lot of old cocktails. Be sure to get a bottle of real Benedictine and not the pre-mixed cocktail B&B, which has Benedictine in it.
This is my favorite cocktail for Mardi Gras and one of my favorite cocktails, period. You should add this one to your personal arsenal and make sure you always keep these ingredients in stock in your home bar. Cheers!
Recipe:
1 oz Rye
1 oz Brandy
1 oz Sweet Vermouth
1 tsp Benedictine
2 dashes Angostura Bitters
2 dashes Peychaud's Bitters
garnish Lemon Twist
Stir with ice in a mixing glass. Strain over large ice into rocks glass. Garnish with Lemon Twist.
Chuck Taggert
gumbopages.com
Ted Haigh
amazon.com/Vintage-Spirits-Forgotten-Cocktails-Alamagoozlum/dp/1592535615
Summit Sips
summitsips.com
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Featured in this Episode
Angostura Bitters
amzn.to/1E3Eo6q
This Post-Prohibition classic made with Rye Whiskey, Cognac style Brandy, Sweet Vermouth, Bénédictine, Aromatic Bitters and Peychaud's Bitters was nearly lost until it was given new life in Ted Haigh's book, Vintage Spirits and Forgotten Cocktails. Haigh fully credits Chuck Taggert and his blog GumboPages.com for rediscovering this drink that had been all but forgotten, even by some of the staff of the Hotel Monteleone where it had been invented.
The name of the drink is the French term, "Old Square," which is how they refer to the French Quarter in New Orleans. It has a lot of the city's favorite ingredients, Rye and Peychauds, which make up the Sazerac (youtu.be/gxYEdsT06uk), Brandy, which was in the original Sazerac. Benedictine always pairs well with Brandy. Rye, Sweet Vermouth and Angostura are the components that make up a Manhattan (youtu.be/pu3lWPjaLJI). This is like a Manhattan on steroids, done the New Orleans way.
As for the Rye, Sazerac Rye Whiskey would probably be the most appropriate. I use Rittenhouse because it's what I keep in stock. Benedictine is a great liqueur that was used in a lot of old cocktails. Be sure to get a bottle of real Benedictine and not the pre-mixed cocktail B&B, which has Benedictine in it.
This is my favorite cocktail for Mardi Gras and one of my favorite cocktails, period. You should add this one to your personal arsenal and make sure you always keep these ingredients in stock in your home bar. Cheers!
Recipe:
1 oz Rye
1 oz Brandy
1 oz Sweet Vermouth
1 tsp Benedictine
2 dashes Angostura Bitters
2 dashes Peychaud's Bitters
garnish Lemon Twist
Stir with ice in a mixing glass. Strain over large ice into rocks glass. Garnish with Lemon Twist.
Chuck Taggert
gumbopages.com
Ted Haigh
amazon.com/Vintage-Spirits-Forgotten-Cocktails-Alamagoozlum/dp/1592535615
Summit Sips
summitsips.com
Follow Us!
facebook.com/DistinguishedSpirits
instagram.com/distinguishedspirits
twitter.com/DistinguishedSp
pinterest.com/DistinguishedSp
Featured in this Episode
Angostura Bitters
amzn.to/1E3Eo6q
