Nestled inside Kimpton Hotel Fontenot, Peacock Room, is an elevated, energetic, and cultured hangout inspired by classic hotel bar rooms and eccentric Southern private clubs.

Photos by Giant Noise

 

It’s separated from the main room of the lobby and enclosed in black wood paneled walls that frame abundant windows encircling the space, beckoning visitors to enter and discover the dazzling sensory experience within. Once inside, this cocktail lounge and restaurant boasts an oasis heavily layered with pattern and color in a modern theatrical environment that is quintessential New Orleans. The room sits in stark contrast to the quiet, minimalist space surrounding it in the rest of Hotel Fontenot.

In this elegant jewel box at the heart of the hotel, blue and gold are among the champion colors, but there is so much more happening. The detail is reminiscent of the ornate facades of the French Quarter, and the full color palette of the room draws influence from traditional Mardi Gras attire. Peacock Room also has a distinct atrium vibe, surrounded by glass and lush with botanical accents.

The unique setting is home to delicious scratch-made contemporary and classic cocktails, alongside great food, weekly live music events, and a bustling atmosphere on Fridays and Saturdays. Those who prefer a more intimate are advised to visit on a Sunday, Monday, or Wednesday evening.

Bar Supervisor at Peacock Room Jordan Deis says of the drink menu, “We take our cocktails a little seriously. And I mean a little. It’s New Orleans after all. We have creative and strange potations for the cocktail adventurous, and right alongside them we have vodka-based drinks that anyone can get behind.”

At Peacock Room, the bar team likes to keep things seasonal and playful. However, as they go with the flow of the seasons, there are still staple cocktails which guests insist to never change.

The New Orleans hotspot stays jumping thanks to its focus on excellent service says Deis. “No matter how great your cocktails are, the guests will mutiny if service isn’t at the top of your priorities. Being a hotel bar, this is especially important.”

Wrapping up, Jordan offered some words of wisdom to bartenders out there. “People, bartenders included, seem to be taking the whole cocktail “Renaissance” way less seriously than they were ten years ago. I think it’s important to know that and remember what you are serving. Drinks… that might happen to help folks catch a buzz. Sometimes we need to take a minute and remember that, especially when someone has less than great bar “etiquette.”

 

 

 

SACKCLOTH AND ASHES

Ingredients:

• 1 oz Monkey Shoulder Scotch
• 3/4 oz Toki Whisky
• 1/2 oz Amaro Montenegro
• 1/4 oz Umami Syrup

Preparation: Stir. Strain over large stamped cube. Garnish with lemon peel expressed and discarded.

 

 

 

HURRICANE

Ingredients:

• 3/4 oz Appleton Signature Rum
• 3/4 oz Bacardi Superior
• 1/2 oz Hamilton 151
• 1 oz lemon juice
• 1 oz Passionfruit Syrup
• 2 dashes Angostura Bitters
• 1 dash Sarsaparilla Bitters

Preparation: Combine ingredients and shake with ice. Strain into Black Cobbler glass over crushed ice. Top up ice to mound on top. Garnish with lemon wheel and “hurricane damaged paper parasol.”