This name may seem like nonsense if you don't speak Spanish, but it's essentially a trilingual pun by a guy who speaks only English. I realize that statement needs additional explanation.
So: the Vieux Carré. This is one of my favorite "forgotten cocktails" - a subtle, incisive Manhattan variation. Take one ounce each of rye whiskey, cognac, and red vermouth; add a double dash each of Benedictine, Angostura bitters, and Peychaud's bitters; shake the whole thing and strain into a cocktail glass with a lemon twist. Good stuff.
Here is a riff, swapping out the cognac for añejo tequila. Renaming to match, I translated from the drink's namesake (the old name for the French Quarter in New Orleans) to a reasonably equivalent term in Spanish. I'm not saying it's a perfect translation, but it's a cool name!
1 oz rye whiskey (I really like Bulleit)
1 oz añejo tequila
1 oz blanc or bianco vermouth
2 dashes Bénédictine (~1/2 tsp)
2 dashes Angostura bitters
2 dashes orange bitters
Shake and strain into a chilled cocktail glass. Garnish with an orange peel and enjoy.
The result of this experimentation is more herbal than the original, and somewhat lighter in body; a very satisfying drink when the weather is warmer than normal. Minnesota, man - go figure.