19 Postcards
Spin into a whirlwind of vintage charm at the Carousel Bar in Hotel Monteleone, where craft cocktails flow as you twirl on New Orleans' only revolving bar.
"The Monteleone Hotel’s revolving Carousel Bar offers a cocktail menu that might as well be a master class of iconic drinks. Most notably, the Vieux Carre was invented here back in the 1930s, combining whiskey, cognac, vermouth, Benedictine, and bitters and paying homage to the neighborhood from which it sprung." - Eater Staff, Clair Lorell
"The famous Carousel Bar and Lounge is a French Quarter hotspot that’s been spinning for more than 65 years in the Hotel Monteleone. Step up to the 25-seat revolving bar and check out the broad cocktail menu (we recommend the Sazerac) and then venture out to Royal Street for a night of reveling." - Eater Staff
"Yes, this bar is built into an actual moving carousel inside the Hotel Monteleone (and yes, it’s a little gimmicky). That said, it’s still a fun place to grab a drink. At all hours of the day, you’ll find a mix of tourists draped in beads and hotel guests pre- and post-gaming weddings. You might not notice the bar spinning at first, but once you get seated at one of the stools, you'll definitely feel the slow, constant movement." - carlo mantuano, garrett snyder, zella palmer
"Yes, this bar is built into an actual moving carousel inside the Hotel Monteleone (and yes, it’s a little gimmicky). That said, it’s still a fun place to grab a drink. At all hours of the day, you’ll find a mix of tourists draped in beads and hotel guests pre- and post-gaming weddings. You might not notice the bar spinning at first, but once you get seated at one of the stools, you'll definitely feel the slow and constant movement." - team infatuation, zella palmer
"The Monteleone Hotel’s revolving Carousel Bar offers a cocktail menu that might as well be a master class of iconic drinks. Most notably, the Vieux Carre was invented here back in the 1930s, combining whiskey, cognac, vermouth, Benedictine, and bitters and paying homage to the neighborhood from which it sprung." - Eater Staff, Clair Lorell