A delicate waft of saffron smoke caresses the rich flavours of rum and rye whiskey in the Vieux Connaught. Inspired by the signature Vieux Carré cocktail created in 1938 by head bartender Walter Bergeron at the Monteleone Hotel in New Orleans, the Vieux Connaught offers a balanced, modern experience. A buttery sweet Guatemalan rum instead of the vanilla and stone fruit character of cognac pairs with the spicy, peppery rye whiskey, softening the woody notes of the spirits. (If you cannot find a Guatemalan rum, you can try a Venezuelan or other solera-style aged Spanish rum.) The flavour is enhanced by silky, honeyed notes, cardamom, nutmeg, cedarwood, sage and citrus peel from the Bénédictine liqueur and it complements the dry, light mineral accents of the Connaught’s proprietary dry vermouth. Instead of the intense spiciness from anise, cinnamon, cloves, cherry, plum and blackcurrants found in Peychaud’s Bitters, citrusy edges are introduced with dashes of Angostura and orange bitters. The mixture is built and poured into a glass decanter. Next, we smoke the drink by placing a pinch of saffron into a smoking gun and injecting the smoke directly into the decanter. Served on a mirrored tray, the customer can glimpse a rare sight – the bar’s elegantly carved ceiling – as the Vieux Connaught is poured from the bottle into a chilled old fashioned glass. The smokiness is controlled to taste by leaving the drink in the smoked decanter for longer if desired. It is an ideal digestif and an excellent accompaniment with smoked salmon, smoked trout or a creamy cheese.
This recipe is an extract from The Connaught Bar: Recipes and Iconic Creations (Phaidon).
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