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Carousel Bar & Lounge

  • Tennessee Williams' Brandy Alexander: 1 oz. Dark Crème de Cacao, 1 oz. Brandy, 2 oz. Half & Half. Build in a Boston Shaker. Shake until well-blended and chilled. Strain into a martini glass and garnish with a dash of grated nutmeg. This may also be served on the rocks in a 12 oz. cocktail glass.
  • Truman Capote's Tanqueray Martini: 4 oz. Tanqueray Gin, 1/8 oz. Dry Vermouth. Place all ingredients in a Boston Shaker and stir to chill. Strain into a chilled martini glass. Garnish with an olive or lemon twist depending on preference of guest.
  • William Faulkner's Bourbon Manhattan: 3 oz. Bulleit Bourbon, 1 oz. Sweet Vermouth, 3 – 4 drops Angostura Bitters. Place all in a Boston Shaker and stir to chill. Strain into a chilled martini glass and garnish with a cherry.
  • Eudora Welty's Purple Hat: 2 oz. Kettle Citroen, 1 oz. Black Raspberry Liquor, ½ oz. Crème de Violet, 2 oz. Fresh Lemon Juice, 1 oz. Simple Syrup, 1 Egg White. Place all ingredients in Boston Shaker. Shake until well blended and frothy. Add ice and shake until well-chilled. Strain into a martini glass and garnish with a candied violet.
  • Criollo Cocktail: 1 ¼ oz. Old New Orleans Cajun Spice Rum, ¼ oz. Agave Nectar, 3 wedges Fresh Lemon, 3 – 4 Fresh Mint Leaves, 4 oz. Club Soda. Place Lemon Wedges, Agave Nectar and Mint Leaves in a 14 oz. Collins style glass. Muddle to release the essence of the mint and to release the juice from the lemon. Fill the glass with ice, top with Old New Orleans Cajun Spice Rum and Club Soda, and garnish with a Lemon Wedge and a Mint Sprig. This recipe has been adapted from the Bar Florida Cocktail book from the Florida Hotel in Havana, Cuba.
  • Saintly Brees: 1 ½ oz. Absolut New Orleans, ¼ oz. Absolut Mandarin, 2 oz. Orange Juice, 1 oz. Pineapple Juice. Served in a cocktail glass.
  • Zulu Soconut: 1 oz. Southern Comfort, 1 oz. Bacardi Coconut, 3 oz. Punch Mix (combination of Orange Juice, Pineapple Juice, Cranberry Juice and Orgeat Syrup), 1 oz. Cranberry Juice. Serve over ice in a Hurricane style glass.
  • Negroni: 1 oz. Campari, 1 oz. Bombay Sapphire, 1 oz. Sweet Vermouth. Build in an ice-filled 8 oz. rocks glass. Roll to mix and garnish with an orange twist.
  • Mint Julep: 4 Sprigs of Mint, 2 ½ oz. Bourbon, 1 tsp. Powdered Sugar, 2 tsp. Water. Muddle mint leaves, powdered sugar, and water in a Collins Glass. Fill glass with crushed ice and add bourbon. Top with more ice and garnish with a mint sprig.
  • French 75: ½ oz. Brandy, ½ oz. Fresh Lemon Juice, ¼ oz. Simple Syrup, 5 oz. Sparkling Wine. Place Brandy, fresh lemon juice and simple syrup in a Boston Shaker. Shake until chilled. Strain into a champagne flute and top with sparkling wine. Garnish with a lemon twist.
  • Pom Peartini: 1 oz. Pear Flavored Vodka (Grey Goose or Absolut), 1 oz. Pama Pomegranate Liquor, 1 oz. Cranberry Juice, ½ oz. Pineapple Juice. Pour all into a martini shaker with ice and shake. Serve straight up in a martini glass and garnish with a slice of pear.
  • Maurice's Madness: 1 ¼ oz. Citadelle Gin, ¼ oz. Vieux Pontarlier Absinthe, 4 oz. Bloody Mary Mix. Place all in an ice filled cocktail glass. Roll into a Boston Shaker to mix. Garnish with a lime wedge and a green olive.
  • Chocolate Raspberry Truffletini: 1 ¼ oz. Absolut Vanilla Vodka, 1 ¼ oz. Chambord, 1 ¼ oz. Tia Maria, 1 ¼ oz. Bailey’s Irish Cream, ¼ oz. Frangelico. Shake in a cocktail shaker with ice and strain. Serve up in a martini glass. Garnish with shaved chocolate and fresh raspberries.
  • Colleen's Green Apple: 1 ½ oz. Apple Schnapps, 1 ½ oz. Ketel One Vodka. Shake over ice and strain into a martini glass.
  • Diablo: 1 ¼ oz. Reposodo Tequila, ½ oz. Black Raspberry Liquor, 3 oz. Grapefruit Soda (or equal parts Grapefruit Juice and Club Soda). Serve over ice in a cocktail glass.
  • Death Valley Cocktail: 1 ½ oz. Ketel One Citroen, ½ oz. Bols Black Raspberry Liquor, ½ oz. Crème de Violet, 1 oz. Fresh Lemon Juice, ½ oz. Simple Syrup, 2–3 oz. Club Soda. Build in a 12 oz. cocktail glass. Roll in a Boston Shaker to mix and garnish with a fresh lemon wedge. GEAUX TIGERS!
  • Joyous Noel: 1 oz. Absolut Mandarin, 1 oz. Grand Marnier, 3 oz. Orange Juice. Mix the following in a cold shaker. Shake well and pour over ice into a chilled glass. Garnish with a candy cane.

The classic New Orleans hotel bar

Open 7 days a week from 11:00 a.m. – until. Bar Bites menu available from 11:00 a.m. – 9:00 p.m. daily.





The famous Carousel Bar & Lounge in the Hotel Monteleone is a long-time favorite New Orleans hotspot.  The classic New Orleans hotel bar is the city’s only revolving bar.  For decades, it has lured guests in to take a spin on the 25-seat, bright circus-clad Merry-Go-Round.  The Carousel Bar overlooks famed Royal Street in the heart of the French Quarter.  Guests can enjoy the view through large fan windows.  This New Orleans hotel bar has long been a favorite of both locals and tourists.

Today, the famous Carousel Bar & Lounge is frequented by New Orleans locals and visitors alike. With its regular entertainment schedule of live New Orleans music and craft cocktail selection, this New Orleans hotel bar has become one of the most popular bars in the French Quarter.


A New Orleans Bar with a History

Installed in 1949, the Carousel Bar’s 25-seat bar turns on 2,000 large steel rollers, pulled by a chain powered by a one-quarter horsepower motor. Patrons circumnavigate at one revolution every 15 minutes, but the ride doesn’t end there.

In the early days of the Carousel Bar, the Hotel Monteleone was also the home to the famous Swan Room, a nightclub where celebrities such as Liberace performed. It wasn’t unusual for the performers to join their friends for a nightcap after their shows.

Since 1949, some of its riders’ most creative ideas, inspirations and business deals have been shaken and stirred to fruition here, not to mention some of the best spirits. The Goody and The Vieux Carre Cocktail were first concocted at the Carousel Bar. This Carousel is the only one in New Orleans that you have to be 21 to ride!

Explore the gallery below to see how the Carousel Bar & Lounge has changed throughout the years.


  • Carousel Bar & Lounge, 2011
  • Carousel Bar & Lounge, 2011
  • Carousel Bar & Lounge, 2009
  • Carousel Bar & Lounge, 2009
  • Carousel Bar & Lounge, 2005
  • Carousel Bar & Lounge, 1979
  • Carousel Bar & Lounge, 1960s
  • Carousel Bar & Lounge, 1952
  • Carousel Bar & Lounge, 1952
  • Carousel Bar & Lounge, 1949
  • Carousel Bar & Lounge, 1940s


Recent Additions

This New Orleans hotel bar was renovated in 1992 when the current carousel top was added. In 2011, the Hotel Monteleone started an extensive renovation and expansion of the famous Carousel Bar & Lounge. The Carousel Bar area now has a soothing slate color on the walls adorned with antiqued mirrors as well as new furniture and wooden floors. The authentic Carousel top and the hand-painted chairs around the revolving bar remain the same.  The bar now has more lighting underneath the Carousel top and a new pewter bar surface.

The Hotel Monteleone also expanded the lounge area, opening up the room with coffered ceiling designs and customized crown molding.  This New Orleans hotel bar also features circular glass chandeliers and expansive windows along Royal Street. Soft white walls complement the French limestone floors.  The new furniture adds a pop of color with golden yellows, soft pinks and powder blues.

The Carousel Bar also has an additional crescent-shaped stationary bar with more seating, to provide ample room for thirsty patrons to mix, mingle and enjoy the free live musical entertainment.


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