Palmer’s Tavern at the corner of Fillmore and Clay seems to be just what this neighborhood was looking for. Only a few years old, an air of nostalgia fills the space run by brother’s Klaus and Albert Rainer. But don’t be fooled by the old school charm. There is a definite energy that fills Palmer’s and the locals know it. Patrons come for the elevated bar food and a truly happy Happy Hour. People who know how to make a cocktail staff the beautiful bar and they’re ready to share that knowledge.
Their take on the Vieux Carré is a perfect example. A French Quarter classic that has somehow flown under the radar, the name literally means “Old Square.” It’s a southern cousin to the Manhattan, so this is a strong drink, meant to be sipped. The Vieux Carré was invented in New Orleans. It has been refined in San Francisco. Specifically at Palmer’s Tavern.
Vieux Carré
3/4 ounce rye whiskey
3/4 ounce Cognac
3/4 ounce sweet vermouth
1 barspoon (1 teaspoon) Bénédictine liqueur
1 dash Peychaud’s Bitters
1 dash angostura bitters
Ice
Lemon twist, for garnish
Directions
Combine all ingredients in a mixing glass and fill with ice. Stir well for 20 seconds and strain into an ice-filled Old Fashioned glass. Garnish with a cherry. Yields 1 cocktail and several bad decisions
Every city has a neighborhood bar. And inside that bar is a bartender who knows their stuff. They craft their drinks with care, precision and sometimes flair. And whether they create something original or give a new take on a classic, the neighborhood knows. This series will highlight bartenders creating drinks representing their neighborhoods. We’ll also give the recipes and directions. See how you do. Cheers!
