Sara Essex Bradley
In front, The Olde Square, from SoBou in New Orleans.
magnify Click image to view more.

The Olde Square

SoBou, New Orleans, Abigail Gullo / December 2012

I created this drink as a more “Americanized” version of the New Orleans classic at the Hotel Monteleone, the Vieux Carré. In place of the Cognac and rye in the original, I use American apple brandy and our “official spirit,” Bourbon. I also recently learned that Bourbon gets its name from Bourbon Street, right here in New Orleans! The Vieux Carré is served on the rocks, but I always saw this drink as a true New Orleans version of a Manhattan, with both the brandy and the whiskey, so I like it served up with a twist, the way I like my Manhattans. It’s the American and French coming together again!

  • 1 oz. Bourbon
  • 1 oz. apple brandy
  • 1 oz. sweet vermouth
  • barspoon of Benedictine
  • dash each of Bitter Truth Creole and orange bitters
  • garnish: lemon twist

Stir ingredients over cracked ice. Strain and serve up in a chilled Nick & Nora or cocktail glass.