A New Orleans Cocktail Guide, Curated by a Local Bar Pro

Frozen Irish Coffee at Molly’s at the Market

The Frozen Irish Coffee is a New Orleans staple, which makes sense, given that the “feels like” temperature in summer is approximately 1,000 degrees. The drink is arguably more famous at the nearby Erin Rose, but Hannah prefers to direct visitors to Molly’s at the Market on Decatur Street. “It’s more romantic,” he says. From there, you can keep walking a few blocks to Frenchmen Street to take in the vibrant local music scene.

French 75 at Arnaud’s

“It’s a beautiful bar,” says Hannah, who did as much as anyone to establish its reputation as a destination during his tenure. And its namesake drink makes it worth the trip. When many other bars switched to making the drink with gin years ago, Arnaud’s persisted with Cognac, which Hannah insists is right and proper. He notes that the drink was originally made with Cognac here (and was switched to gin during a brief dark age under a misguided owner), but it proudly returned to Cognac under the Casbarian family, which has owned and operated the historic restaurant and bar for nearly 50 years.

Ramos Gin Fizz at Peychaud’s

Tread gently with the Ramos Gin Fizz. It’s a heavenly cocktail to sip but a hellish one to make, involving a long, shoulder-straining shake to emulsify the cream and citrus juices, making it feathery light. Some New Orleans bars have adapted to the demand for this drink, invented here around 1890, by using mechanical shakers or other means. Peychaud’s, a cozy cocktail bar inside the Celestine Hotel, uses a blender. 

“I only recommend two places [for a Ramos Gin Fizz] — Peychaud’s and the Sazerac Bar,” says Hannah. “Peychaud’s is my favorite one. And I can recommend it because ordering one doesn’t piss them off.”

Pimm’s Cup at Napoleon House

A British drink in a bar founded by Italians, celebrating a Frenchman — sounds like New Orleans. Napoleon House is famous for its Pimm’s Cup, a drink both classic and refreshing, made with a British liqueur enlivened with a bubbly citrus tang. 

“I would definitely suggest Napoleon House, especially because that’s a good option for daytime drinking, when a lot of other bars are still closed,” says Hannah. “I also recommend their food. Ever since Brennan’s took it over, their muffuletta is one of my favorites.”

Daiquiri at Manolito

New Orleans is famous for its Daiquiris. Regrettably, they’re often luridly colored, machine-dispensed slushies. That’s not the case at Manolito, a small bar a few blocks from Bourbon Street but culturally an ocean apart. They offer classic Daiquiris here (shaken or blended), made as they are in Havana. And with reason: all the partners — Hannah among them — have spent time with cantineros in Cuba, learning best practices of Daiquiri construction. There’s an ample selection of Daiquiris on their list, so choose one that satisfies your palate — perhaps the coffee-inflected Jazz Daiquiri, which Hannah suggests because the name embraces New Orleans and the historic coffee trade. “And it’s a fun drink,” he says.

Vieux Carré at Bar Tonique

The Vieux Carré cocktail originated at the Carousel Bar in 1938, created as a competitor to the trademark-protected Sazerac. It’s an adult beverage — meaning, it’s boozy. But the Carousel Bar is often crowded, and the drink is often debased there with a mound of melting ice. Hannah suggests heading to Bar Tonique on Rampart Street. It’s a mostly locals’ bar at the shaggier edge of the French Quarter that makes an array of classics at affordable prices. “I really prefer their Vieux Carré, to be honest,” says Hannah.

Martini at Holy Diver

Some travelers aren’t happy until they’ve found the classic local dive bar, where they can soak up the atmosphere while drinking. Hannah likes Holy Diver, located a short Uber ride from the Quarter. He suggests ordering a Martini here, which is always good, especially if made by proprietor Nick Jarrett. It’s not a bar for day drinkers — it typically doesn’t open until after 9 p.m., and draws a hospitality-industry clientele after midnight. “You can get a Martini at two in the morning, or five in the morning,” says Hannah.

Nui Nui at Latitude 29

“I love the Nui Nui,” says Hannah. He’s also partial to the Jet Pilot and Cobra’s Fang here — all classic tiki drinks at Latitude 29, New Orleans’ ode to all things tropical. It’s owned and operated by Jeff “Beachbum” Berry and his wife, Annene Kaye, authors of more than a half-dozen cocktail books focused on the exotic drinks of mid-century tiki bars. (If you can find a latter-day tiki bar that’s not making drinks from Berry’s books, the first round is on me.) The Nui Nui is an old-school classic, dating to Don the Beachcomber’s bar circa 1937, a beguiling mix of rum, cinnamon, vanilla, and allspice with citrus.

Hurricane & Table at Cane & Table

Ordering a Hurricane is all but essential for many visitors to New Orleans, with many starting their trip at Pat O’Brien’s, where the famous drink originated around World War II. But after taking in the atmosphere there, Hannah suggests venturing a few blocks toward the river to order a Hurricane & Table at Cane & Table. Pat O’Brien’s Hurricane is made with expediency in mind — they serve thousands every year — but at Cane & Table, their tribute drink is more craft-based, made with house-made fassionola, fresh citrus, and rum.

Brandy Crusta at Jewel of the South

OK, Chris Hannah won’t mention this one himself, but you’d be shortchanging yourself if you didn’t make it to Hannah’s bar, Jewel of the South, and order one of his Brandy Crustas. This drink was the inspiration for this New Orleans-centric bar. Invented in the 1850s by Joseph Santini at a long-gone bar of the same name in what’s now the city’s business district, it was among the first popular 19th-century drinks with citrus juice, and its sugar-encrusted rim was a novelty, paving the way for the Sidecar and Margarita. One other thing: it’s delicious.