Laissez les bons temps rouler this year in NOLA

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In honor of Mardi Gras today (Feb 25) here's a brief list of reasons to visit the Big Easy this year, with a little assist from New Orleans & Co.
1. Sip a Sazerac at the Sazerac House: A new addition to New Orleans in Fall 2019, this attraction is dedicated to the famous spirit, a local variation of a cognac or whiskey cocktail. On the corner of Canal and Magazine, the historic building houses "a sensory experience that will take you through the history of cocktail culture in New Orleans. Learn the methods of distilling whiskey, taste some bitters and perfect the Sazerac yourself." You can taste the eponymously named mixed drink at the Roosevelt Hotel's Sazerac Bar, "where it has been served to everyone who’s anyone since 1938. No serious cocktail connoisseur would leave town without discovering it either here or at another fine restaurant or bar in the city. The recipe is a little complicated but well worth the result."
2. Napoleon House: There are few journeys as magical and rewarding for me as a trip to this restaurant. Just sitting outside in the courtyard sends me someplace - maybe to Hemingway's Paris - but somewhere. I have never ordered more than rice and beans and a glass of wine, but the waitstaff never seems to mind. I tip well (that is the trick when you're otherwise cheap!)
Napoleon says on its site: "For almost two centuries, the beloved landmark, The Napoleon House, on the corner of Chartres and St. Louis streets in the historical French Quarter of New Orleans, exudes a European charm that is a mecca for civilized drinking and eating. Its vibrant history prevails-the optimistic plot to provide refuge for the exiled Napoleon Bonaparte by the original owner, Nicholas Girod, Mayor of New Orleans from 1812 to 1815, did not come to pass for the emperor. The building has been known as the Napoleon House ever since, either as an Italian grocery store to a restaurant with countless servings of the signature Pimm's Cup and long list of classic Creole favorites. Remaining true to itself, the deeply patinated walls, uneven floors, luminous photography, and a sea of quotes from famous to regular guests covering the walls between the weathered paintings, speak to the many decades of dedicated service and one of the world's greatest bars."
3. The Mighty Mississippi: Just take a stroll along it, but if you are so inclined hop on the Steamboat Natchez for a riverboat cruise you won't forget. Caution: don't go in mid-August as I did once, or you won't enjoy the walk to the boat as much! Thanks to the Natchez, though, for the uber-sized fans in the waiting area. I recommend the Sunday Brunch. Just try to resist the Bananas Foster and Chicken and Sausage Gumbo (NOLA food will spoil you for whatever it is you are eating back at home.)
4. The Satchmo Summerfest. If you aren't privvy, Satchmo was the nickname of Louis Armstrong. This will be the 20th annual fest, running from July 31- Aug 2. Catch some of the city’s best brass bands, jazz musicians like Ellis Marsalis and more as they pay tribute to the man and genre that helped influence American music in a way no one else has. (For you kids who grew up on Harry Connick, Jr. - he grew up on Satchmo).
5. VooDoo BBQ & Grill: If you think you've tasted barbeque you will change your mind once you've sat and enjoyed one of their sandwiches. I also relish the ambiance, i.e. rolls of paper towels on the plastic tablecloths, over picnic tables. It feels very much like you walked into someone's home or outdoor barbeque. All food is write-home-able. I look forward to trying more, including the BBQ Jambalaya, which overflows with chicken, pork, and spicy Cajun sausage.
*Sazerac recipe: 1 cube sugar 1½ oz. Sazerac Rye Whiskey or Buffalo Trace Bourbon ¼ oz. Herbsaint 3 dashes Peychaud's Bitters lemon peel 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 Sazerac Rye Whiskey or Buffalo Trace Bourbon to the second glass containing the Peychaud's Bitters and sugar. Remove 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.
Top Photo courtesy of: By dsb nola - Flickr: Satchmo Summerfest Second-line_10, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=16910496


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