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Patois' Reef Mixes a Modified Vieux Carre (Video)

Uptown eatery Patois (6708 Laurel St.) recently launched a new late-nite Sinatra-esque lounge. With the exacting standards of the Chairman of the Board staring down at them with piercing blue eyes, the establishment raised the bar on their already excellent bar program. General Manager Lorenzo Reef taught NoDef a trick or two about mixing a modified Vieux Carre.


The Vieux Carre is a classic New Orleans drink dated to the 1930's, and credited to Walter Bergeron at the Hotel Monteleone's Carosuel Bar. In recent years, the stirred drink's boozy yet smooth nature has sparked a resurgence in popularity amongst craft cocktail connoiseurs. 


In Reef's version, Armagnac is substituted for the Cognac, Lillet Rouge is substituted for Carpano Antica, and house-made bitters is swapped in.


Video and recipe follow.



“1 Mississippi” Armagna

“1 Mississippi” Lillet Rouge

“1 Mississippi” Rye Whiskey
2 splashes Peychaud’s
2 splashes House-Made Blood Orange Bitters
1 Tsp Benedictine
Combine all ingredients in shaker with ice.
Stir for about 20 seconds
Strain and Serve in a Brandy Snifter
Finish with Lemon Zest

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