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.