Grey Bar

Send Us Your Photos!

Posted on: July 28th, 2009 by admin 3 Comments

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This photo was taken in 1955 in the Blue Room after the Holy Cross High School Junior prom. On the left are Bobbie Duplantis and Carolyn Pizanie, now Mr. and Mrs. B. J. Duplantis. They’ve been married for 51 years. The couple on the right were their guests at the prom, Barbara Alario and Andrew Dufrene. The photo is now a family heirloom.

The cost for the evening was $9 per person and included a club sandwich and a beverage. The photo was $5.

Bobbie and Carolyn recently had a drink at the Sazerac Bar to celebrate his 70th birthday.

Have photos of yourself at The Roosevelt New Orleans? Send them to us!

Winding of the Clock Ceremony

Posted on: July 23rd, 2009 by admin No Comments

Stephen Perry, President and CEO of the New Orleans Convention and Visitors Bureau, served as the celebrity clock winder at The Roosevelt New Orleans. The ceremony, held every Thursday at 4 p.m., bestows the honor of winding The Roosevelt’s historic French clock located in the lobby of the hotel to a local celebrity or key member of the community.

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First Wedding Cake!

Posted on: July 21st, 2009 by admin No Comments

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Executive pastry chef Robert Plouffe and his team stand by their masterpiece. The cake was constructed for the hotel’s first wedding party June 27. (Pictured from left to right: Santto Cheramie, Debbie Hyde and Chef Robert Plouffe)

Our Name Is Going Up in Lights

Posted on: May 28th, 2009 by admin No Comments

 

lightsGeneral Manager Tod Chambers watches as Kurt Weigle, CEO of the Downtown Development District, talks about the importance of The Roosevelt to New Orleans during The Roosevelt’s champagne lighting ceremony held May 20.

Send Us Your Photos!

Posted on: May 26th, 2009 by admin No Comments

Pat Upshaw and family at the Blue Room

Pat Upshaw submitted the above photo, taken in 1957, of his family enjoying Sunday brunch at the Blue Room. “The attached picture is my favorite. I’m the boy in front. Then my mom, my brother, my cousin, my dad and another cousin. The girls came from the farm in Florida. They still remember that night.”

Have photos of yourself at The Roosevelt New Orleans?

Send them to us at history@therooseveltneworleans.com

Historic Roosevelt Hotel Cocktail Menu

Posted on: May 6th, 2009 by admin 4 Comments

Here’s more historic menu goodness from the Roosevelt hotel, with the official drink list full of classics that will, we hope, return to the Roosevelt this year along with their 21st Century concoctions. I don’t have an exact date for this menu, but presumably it predates the move of the Sazerac Bar to the Roosevelt Hotel in 1949, as you’ll note the conspicuous absence of the Sazerac Cocktail on the menu, as well as mentions of the bar.

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I love the beginning … ‘Correct drinking is an art, which is gradually coming back in America, after sixteen years of Prohibition.’ It is indeed, and is once again a lost art for so many. Perhaps we need this menu introduction again, in an age where on weekend nights people stand eight deep at the bar to order vodka tonics or vodka and Red Bull.

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While we see no Sazerac here, the Ramos Gin Fizz is, of course, front and center. Many classics here, with the interesting specification in many of J. & W. Bitters (made by Jung and Wolff) rather than Peychaud’s Bitters, as there were some rights issues at one point. (I’ve become hazy on the details, but Ted ‘Dr. Cocktail’ Haigh has done much research into this subject, and can perhaps enlighten us in the comments!)

There are also some odd versions here … The ‘Casino’ shown here with rum, anisette and pineapple juice bears no resemblance to what one would normally expect a Casino to be, with gin, maraschino, lemon juice and orange bitters.

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Sadly, I expect room service will end up being a bit more than a nickel per drink.

We Want Your Roosevelt New Orleans Stories!

Posted on: April 21st, 2009 by admin 26 Comments

The Sazerac Bar will be returning to its former glory in The Roosevelt New Orleans, and it will once again serve New Orleans cocktail classics like the Sazerac and Ramos Gin Fizz (recipes below).

But even more important than the drinks are the stories that accompany them. We’re sure the new bar will generate more than its share, but we want to hear about your most memorable visit to The Roosevelt New Orleans. When were you there? What did you order? What do you remember about it?

Share your story in the comments!

Sazerac

  • 1 cube sugar
  • 1 1/2oz rye whiskey
  • 1/4oz Herbsaint
  • 3 dashes Peychaud’s bitters
  • lemon peel, for garnish

Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass place the sugar cube and add the Peychaud’s Bitters to it, then crush the sugar cube. Add the rye whiskey to the second glass containing the Peychaud’s Bitters and sugar. Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint. Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel.

Ramos Gin Fizz

  • 2oz gin (Old Tom if you can find it)
  • 1oz heavy cream
  • 1 egg white
  • 1/2oz lemon juice
  • 1/2oz lime juice
  • 2t sugar
  • 3 drops orange flower water
  • club soda, to top

Shake with cracked ice for at least a minute, and strain into a chilled rocks glass. Top with just a bit of club soda.

Featured in the Times-Picayune

Posted on: March 16th, 2009 by admin No Comments

The Roosevelt New Orleans was noted by Judy Walker in the Times-Picayune earlier this month.

Read the article.

Sazerac Bar Takes the Spotlight

Posted on: March 14th, 2009 by admin 1 Comment

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The Sazerac Bar was in the spotlight in New Orleans March 5, from dawn almost to dusk, with live television comments by general manager Tod Chambers and the third Sazerac Roundtable.

Starting off the day was Chambers’ appearance on the WGNO-TV/ABC26 morning news, where he brought the station’s viewers up to date on the reopening of the hotel and, in particular, the re-launch of the fabled Sazerac Bar. Reporter Lorin Gaudin and the morning crew interviewed Chambers as bartender Michael Glassberg prepared Sazerac cocktails on the set, carefully following the drink’s recipe. “The Sazerac Bar once again will shine with the fabulous Paul Ninas murals originally painted in the 1930s,” Chambers said, “and the bar will reclaim its place as one of America’s finest cocktail destinations.”

Later that day, approximately 45 invited guests gathered at the French 75 Bar at Arnaud’s Restaurant to share stories about the Sazerac Bar, the Sazerac cocktail and the hotel itself. Chambers, as well as director of sales and marketing Mark Wilson, welcomed guests who included members of the news media, community leaders, business owners and others who are looking forward to the June 2009 reopening.

The Best Sazerac in Town

Posted on: March 10th, 2009 by admin 4 Comments

 

Sazerac Bar Menu

Here’s an old Sazerac Bar menu from my collection, which I’m guessing dates to the early 1940s – please correct me if anyone remembers the exact years when you could get a Sazerac for 60 cents!

 

Sazerac Bar menu, Roosevelt Hotel, New Orleans, 1940s

Click on the photos for enlarged versions, and let’s start reading that menu:


Sazerac Bar menu, Page 2

The Sazerac, of course tops the list, with the Grasshopper listed second, interestingly — supposedly invented on the other side of Canal at Tujague’s. Martinis, natch (with a proper amount of vermouth, please; i.e., some rather than none!). The New Orleans staple anisette, Ojen (which is in dwindling supply — it’s actually not made anymore, and New Orleans has all that’s left. Find it at Martin Wine Cellar and Vieux Carré Wine and Spirits, and on the menu at Lüke and Commander’s). Look at those classics … Aviation, Jack Rose … yum. Let’s not forget the classics; everything old is new again.


Sazerac Bar menu, Page 3

More classics, and more locals: The Ramos Gin Fizz, of course, which here should be better than those served at any other bar on the planet. The Bayou Swizzle — anyone still have the recipe for that? Rickeys and Sours and Punch, oh my! Perhaps we’ll see punch bowls appearing in this bar again, as the preferred tipple of the 18th and 19th Centuries makes its way back to 21st Century bars.


Sazerac Bar menu, Page 4


Sazerac Bar menu, Page 5

The Sazerac Company no longer makes the pre-bottled Sazerac Cocktail, but I suspect we’ll see the signature glasses for sale, perhaps a 21st Century version?


Sazerac Bar menu, Page 6


Sazerac Bar menu, Page 7

There’s the Bayou Swizzle again, rather prominently featured. I’d really love to know what was in this (besides the warmth of a Southern sun and the subtle tang of a bayou breeze, of course).


Sazerac Bar menu, Page 8

I imagine the Ramos Gin Fizzes will be more expensive (but worth every penny), and I’ll bet the sandwich menu, if they offer one, will be a bit more exciting. Actually, the reopening of this bar and hotel is tremendously exciting. See you in June for a Sazerac!