A festive take on the Vieux Carré, with the addition of a Cognac and port based mulling liqueur.
This recipe came to me via @thecocktailgeek. His enthusiasm for it was so palpable: “the best drink I’ve had all year” that not only did it convince me (an averred mulled wine avoider) to purchase a bottle of Professor Cornelius Ampleforth’s Christmas Mulled Cup and add it to pretty much every drink I made this month, it also drove me back into the arms of a trusty old favourite – the Vieux Carré.
- Combine 25ml rye whiskey, 25ml VSOP cognac, 25ml sweet vermouth, 12.5ml Christmas Mulled Cup and a sploosh of Peychaud’s bitters in a mixing glass.
- Add ice and stir well for sixty seconds.
- Strain into a chilled old fashioned glass, over ice.
- Garnish with a twist of orange peel (Christmas tincture optional).