Drink of the Week: Oude Plein

One evening, a few weeks ago, I was contemplating a new bottle of Bols Genever, trying to find a new use for it in a cocktail. I started thinking of a New Orleans favorite, the Vieux Carré, a blend of rye whiskey, cognac, sweet vermouth, Benedictine, and two types of bitters.

Now, depending on the brand of vermouth used, I sometimes find that the Vieux Carré’s request for equal parts whiskey, cognac, and vermouth is a little on the sweet side, so I often reduce the vermouth by a tad–down to 3/4 ounces instead of 1. Or if I want a boozier drink, I up the spirits.

Which is what I did here:

  • 1.5 oz Bols Genever
  • 1.5 oz Pierre Ferrand cognac
  • .5 oz Dolin sweet
  • 1 tsp. Benedictine
  • 2 dashes each of Ango. & Peych.

Mix all ingredients in a double Old Fashioned glass over ice; stir.

My mention of this drink on Twitter sparked a brief conversation, and someone (Matthew Robold, I think) suggested naming it the Oude Plein, which Google Translate offered up as a Dutch translation of “old square.” Works for me.

The Carousel Bar at the Hotel Monteleone in New Orleans remains one of the most reliable places in my experience to find a Vieux Carre, and they’re served in these lovely flared OF glasses. For my variation, I used the closest thing in my cabinet.

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