< Back to Oral History project: Bartenders of New Orleans
The Napolean House
Greg Cowman fell into bartending while living in New York City. In 1989, his uncle, chef Tom Cowman, talked him into heading to New Orleans, and for the next sixteen years Greg plied his trade in the French Quarter. In addition to keeping shifts at the Napoleon House, Greg also spends his time doing web design and acting in local commercials – but it’s tending bar that he’s dedicated to continuing. The social interaction, the feel of the place, and the people he meets are all things Greg isn’t willing to give up any time soon. And the drinks? He’s not into the trendy French Quarter cocktails, but he is happy to make you something civilized like a Sazerac. As he puts it, “Bartending is ten percent knowing how to make drinks and ninety percent just knowing how to chat with people.” Chatting at Greg’s bar will make you want to stay for a few more rounds.