Step inside a 200-year-old Creole cottage in New Orleans’ French Quarter and discover Jewel of the South. Head bartender and partner Chris Hannah reveals the painstaking craft behind resurrecting 150-year-old cocktail history. Explicitly rejecting the uniform aesthetic of the modern “Brooklyn-style bar,” Jewel of the South is a living piece of culinary and mixology heritage.
In the 1850s, the original establishment was the most important bar in the South. It was run by the legendary Joseph Santini, the only bartender explicitly named in the world’s very first cocktail book. Today, Chris Hannah and his team have revived that historic legacy, serving up meticulously crafted, time-honored classics right at the edge of the French Quarter.
From a chance encounter in 2004 that forced him to rediscover the Brandy Crusta (the world’s first sugar-rimmed drink) to a grueling multi-week prep cycle involving complex infusions and two-day milk-washed drippings, this is the exact blueprint that has earned this hidden gem a James Beard Award and a recurring spot on the “World’s 50 Best Bars” list.
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0:00 Not Your Average ‘Brooklyn Bar’
0:54 The 1850s Legacy of Joseph Santini
1:45 The Brandy Crusta: An Accidental Discovery
3:00 Merging New Orleans Jazz & Cocktail Culture
3:56 Straining, Infusing, & Days of Cocktail Prep
5:07 James Beard, 50 Best Bars, & The Pressure to Innovate
6:10 Preserving the Future of a 200-Year-Old House
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