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“Giants of Jazz: Art…

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This spring, art and music converge as The Historic New Orleans Collection… more

Hotel Monteleone's Spirits are Spinning in the Carousel Bar Throughout October

FOR IMMEDIATE RELEASE
Media Contact:
Emily Schmidt
504.324.4242
emily@gambelcommunications.com

 

Hotel Monteleone's Spirits are Spinning in the Carousel Bar Throughout October One of top haunted hotels in the country honors its ghosts with specialty cocktails

New Orleans, LA (October 2011) - The Hotel Monteleone, considered one of the top 10 haunted hotels in the country, is honoring its friendly "guests who never leave" throughout the month of October by serving "spirited" spirits in the famous Carousel Bar.

The four spirits* - Red's Rum, Maurice's Madness, Solemn John and Headless Helen - reflect names of some of the Hotel's most popular, friendly ghosts including Maurice, a young boy from the 19th century; Red, a former engineer employed by the Hotel; Solemn John, a distraught businessman from Tennessee in the 1920s; and Poor Helen who thinks she's still alive. *The cocktail recipes are below.

"The Hotel's friendly ghosts add character to and help to tell the story of the Hotel Monteleone," said Andrea Thornton, director of sales and marketing for the Hotel Monteleone. "As we continue the year-long celebration of our 125th Anniversary this year, we thought it was only appropriate to pay tribute to our resident spirits by honoring them with themed cocktails throughout the month of October. We hope that our visiting guests enjoy sipping on the spirits while spinning around the Carousel."

In 2003, the International Society of Paranormal Research (ISPR) spent several days investigating the Hotel Monteleone and identified more than 12 earthbound entities that have made the Hotel their permanent resting place. Generations of hotel guests and staff have experienced haunted events such as the unexplained opening and closing of a locked restaurant door and the ghostly images of children playing.

For more information on the Hotel Monteleone, its 125th Anniversary and to make a reservation, visit http://hotelmonteleone.com/ or call 504.523.3341. Become a fan on Facebook and help the Hotel reach its 125th Anniversary goal of 12,500 fans! Follow the Hotel Monteleone on Twitter @hotelmonteleone and @carouselbar.

Since 1886, the Hotel Monteleone, www.hotelmonteleone.com, has proudly stood as one of the first landmarks in the famous French Quarter. The hotel is the Quarter's largest full-service hotel, featuring 600 comfortable, luxurious guestrooms and suites. Hotel Monteleone is within walking-distance of some of New Orleans most famous attractions and is conveniently located eleven miles from the Louis Armstrong International Airport. Hotel Monteleone is a member of the Preferred Hotels® & Resorts, a three-time AAA Four Diamond award-winner, and has won the J.D. Power and Associates Upscale Hotel Award for "An Outstanding Guest Experience" for the past three years. The Hotel Monteleone is celebrating its 125th Anniversary in 2011.

 

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Recipes for Hotel Monteleone "Spirited" Spirits
Red's Rum
1 1/4 oz Old New Orleans 3-year-old Rum
4 oz Fresh Orange Juice
1/2 oz Pomegranate Liquor

Place rum and orange juice in an ice filled cocktail glass.  Roll in a Boston Shaker to blend.  Float the pomegranate liquor on top so that it creates tendrils of red floating through drink. 

Maurice's Madness
1 1/4 oz Citadelle Gin
1/4 oz Vieux Pontarlier Absinthe
4 oz Zing Zang 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. 

Solemn John 
1 ¼ oz Crown Royal
1 oz Mathilde Pear Liquor
¼ oz Simple Syrup
3-4 oz Half and Half
Dash of Cinnamon

Place all ingredients in a Boston Shaker and shake until well chilled and blended. Strain into a chilled martini glass and garnish with a dusting of cinnamon.

Headless Helen
1 oz Ketel One Vodka
1 oz Pomegranate Liquor
5 oz Champagne or Sparkling Wine

Place Ketel One and pomegranate liquor in a Boston shaker and shake until well chilled.  Strain into a champagne flute and garnish with an orange slice.