The Jeune Carré Cocktail Recipe

The Jeune Carre Cocktail redipe with Sazerac Rye, Hennesey Cognac, and Angostura Bitters

One to one to one.

For today’s Manhattan Monday we’ve got a slight twist on the standard cocktail from Bittermen’s Field Guide to Bitters & Amari. This slightly french twist calls for replacing half the usual whiskey with a measure of cognac and a very healthy dose of bitters. Here’s the recipe for the Jeune Carré cocktail:

  • 1 oz Rye Whiskey [Sazerac]
  • 1 oz Cognac [Hennessy]
  • 1 oz Carpano Antica Sweet Vermouth
  • 5 Dashes Angostura Bitters

Pour all ingredients into a mixing glass with ice and stir for 30 seconds. Strain into a chilled cocktail coupe and garnish with a lemon twist.

Normally my Manhattan’s are 2 oz whiskey to about .75 oz vermouth and I was worried this would be too sweet, but surprisingly the cognac mellowed it out some and the strength of the Sazerac helped push it over the edge. Even with the healthy dosage of Angostura this was a surprisingly well rounded cocktail and may be my new favourite variant on a Manhattan.

I’m excited to play with this recipe with other rye’s, cognac’s, and aromatic bitters and try and “perfect” it for my tastes. That’s one of the most fun and exciting parts of mixology and cocktail making, trying to find that balance to either suit your tastes, or if you’re a bartender, give you that unique edge over everything else out there.


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