“You can capture 70 percent of New Orleans by just being in the French Quarter,” said Rohit Gopi, a New Orleans tourist.

While many would disagree with Gopi’s assessment of the New Orleans experience, the perceptions and misconceptions of those who visit New Orleans some four years after Hurricane Katrina are as varied as recipes for the perfect gumbo or étouffée.

Bartender Chris Hannah reveals how to make this specialty drink served at the French 75 bar.

Despite tough economic times and brief periods of rain, hundreds of people strolled in and out of various businesses Thursday evening cradling half-filled wine glasses on what many called a typical day in New Orleans.

On nights when Chris Hannah works the bar, his choreographed ballet behind the counter creates drinks where every sip could be likened to a waltz through the French Quarter, leaving each patron with a little more bounce in their step.

“Whatever doesn’t kill you makes you stronger” said Earl Bernhardt three days after a fire closed the doors of his Tropical Isle Original, the iconic Bourbon Street establishment that is a symbol of much that is New Orleans.