A few short blocks off Canal Street, the Q & C Hotel and Bar attracts those-in-the-know to smooth hand-crafted drinks, tasty bites and a comfortable sleep.
Rooms are spacious with exposed brick walls and French touches (chandeliers, wallpapers, artsy prints) pay homage to NOLA culture as well as the geographic location; Q & C in the old Queen and Crescent Railroad buildings, is situated between the French Quarter and the Warehouse /Arts districts.
The bar here is worth your time. Bar Manager Peter-John Paul Hanne, "PJ” to y’all, brings ”fresh” perspective in the form of hand-made syrups, bitters and squeezed juices. Expect one of the best cocktails you’ll have in this legendary cocktail city right here.
Here is a recipe for the historic New Orleans' Sazerac originally made with Sazerac-de-Forge et fils Cognac. This is the second incarnation using rye after the 1870s phylloxera outbreak in France made Cognac scarce.
The traditional Sazerac from the ancient bar of the same name:
Pre-chill a thick bottomed, Old Fashioned glass and the rye whiskey you’ll use.
Pour 2 ounces rye whiskey in a shaker, lash it with 3 or 4 squirts of Peychaud’s bitters (some prefer to add a ½ teaspoon of simple syrup or a sugar cube too.) Shake long and hard with big ice. Strain into the chilled glass which you have coated fully with a tablespoon of absinthe or Pernod or Herbsaint (and discarded excess). Rub lip of glass with a thin twist of lemon, toss it in drink and serve immediately.