Take a festive trip to New Orleans with this twist on the Vieux Carré.  All the flavour of mulled wine, but better – that’s the ice and whisky.

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.

The recipe was also featured last week on @MasterofMalt’s excellent#masterofcocktails series, so I’m a little late to the game with this, but boy is it a good one:

  1. 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.
  2. Add ice and stir well for sixty seconds.
  3. Strain into a chilled old fashioned glass, over ice.
  4. Garnish with a twist of orange peel (Christmas tincture optional).