Old Plaza Cocktail: The High Desert Vieux Carré
The Old Plaza Cocktail is a smoky and spicy twist on the classic Vieux Carré cocktail. It uses mezcal and pine liquor in place of rye whiskey and sweet vermouth, with optional infusions of red chiles, juniper berries, and lavender.
- Prep Time: 30 mins
- Cook Time: 5 mins
- Total Time: 35 minutes
- Yield: 1 cocktail
- Category: cocktail
- Method: mix
- Cuisine: New Orleans
Ingredients
For the infused Mezcal:
- 5 New Mexico Red Chiles, seeded (optional) & stemmed
- 2 c. mezcal
- 1 t. dried lavender buds
- 1 t. dried juniper berries
For the cocktail:
- 3/4 oz. infused mezcal
- 3/4 oz. cognac
- 1/2 oz. pine liquor
- 1/2 oz. benedictine
- 2 dashes peychauds bitters
- 2 dashes angostura bitters
- 1 lemon peel, for garnish
Instructions
Making the infusion
3-5 days before you want to make the cocktail, infuse the mezcal. Place a dry skillet over medium heat. Quickly sear the red chiles on all sides just until their oils activate and the chiles soften. Turn off the heat. Transfer the chiles to a glass jar. Add the mezcal, lavender and juniper berries. Put a tight fitting lid on the jar and place it somewhere cool and dark, giving it a shake every day. After infusing, strain the mezcal through a fine mesh strainer and now it’s ready for use.
To make the cocktail
Fill a large glass with ice. Add the infused mezcal, cognac, pine liquor, benedictine and both bitters. Stir for around ten seconds and strain into a chilled cocktail glass. Garnish with a lemon peel and serve immediately.
Additional Option
You can also strain the cocktail into a rocks glass with ice and a splash of soda water for a lighter version.