Walter Bergeron, Swan Bar (Carousel Bar) at Hotel Monteleone, c. Late 1930s

  • 1 oz. Sazerac Rye
  • 1 oz. Cognac
  • 1 oz. Carpano Antica Sweet Vermouth
  • 1 barspoon Bénédictine
  • 2 dash Angostura bitters
  • 2 dash Peychaud’s bitters

Stir and pour into a old-fashion / rocks glass over a large ice cube. Garnish: lemon twist.

This “Old Square” cocktail  was “…created as a tribute to the different ethnic groups of the city: The Benedictine and cognac to the French influence, the Sazerac rye as a tribute to the American influence, the sweet vermouth to the Italian, and the bitters as a tribute to the Caribbean…” according to official word from Hotel Monteleone.

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