One of top haunted hotels in the country honors its ghosts with specialty cocktails
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.
Recipes for Hotel Monteleone “Spirited” Spirits
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.
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.
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.
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.