King Louie the 4th cocktail by Anthony Deserio

Anthony Deserio, a bartender from Branford, Connecticut, created his cocktail recipe King Louie the 4th, his version of the Vieux Carré, a drink from New Orleans dating from the 1930s.

Unlike the original recipe, for the base of this cocktail De Serio replaces rye whisky and cognac with Monkey Shoulder Blended Scotch, and instead of sweet Vermouth he chooses Red Lillet. He adds Tawny Port, a little high quality ginger liqueur, and ends it with a few drops of Chocolate Mole Bitters. The only ingredient he retains from the Vieux Carré is the Benedictine.


King Louie the 4th cocktail recipe

King Louie The 4th cocktail by Anthony de Serio

30ml (1oz) Monkey Shoulder Blended Scotch

22.5ml (.75oz) Domaine de Canton ginger liqueur

15ml (.5oz) Taylor Fladgate 10yo Tawny Port

15ml (.5oz) Lillet Rouge

1 teaspoon Bénédictine

4-5 drops chocolate mole bitters


1 skewered maraschino cherry, as garnish

Stir over ice and strain into a chilled coupe. Add the garnish.

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