Though the drinks at Jewel of the South are firmly rooted in formulas of the past, they feel distinctly modern in their execution.
• On Wednesdays, stop by for “Casual Caviar” happy hour, in which caviar is discounted all night.
• In a city littered with good Sazeracs, Jewel’s—which calls on the unorthodox additions of rainwater Madeira and rancio sec, and is pre-batched, undiluted and served from the freezer—
is a true standout.
NICE TO KNOW
Just around the corner is The Corner Pocket, a beloved queer bar where “the boys are dancin’ nightly on the bar” that is also said to be John Waters’ favorite NOLA haunt. Just outside the Quarter is Holy Diver, a high-low dive from industry vets serving well-made classics.
NOTABLE AND NEARBY
Bartender and owner Chris Hannah (left) opened Jewel of the South in an 1830s Creole cottage at the edge of the French Quarter.
Jewel of the South is a reimagination of a bygone NOLA bar of the same name that was once helmed by Joseph Santini, the creator of the Brandy Crusta, one of the more obscure classics that the city can claim as its own. Once the concept was nailed, Chris Hannah and Nick Dietrich (who has since left to focus on other projects) set their sights on an 1830s Creole cottage at the edge of the French Quarter, and converted it into a tavern. This is a space that begs you to drink a Brandy Crusta, a cobbler, or perhaps a Creole Cocktail, another lesser-known NOLA classic that the team will gladly make for you. It’s got the feel of an era bygone (to wit: The staff is convinced the space is haunted by its previous owner, who died in the house), and yet, while the drinks are firmly rooted in formulas of the past, they feel distinctly modern in their execution.
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Though the drinks at Jewel of the South are firmly rooted in formulas of the past, they feel distinctly modern in their execution.
The Sazerac, which is served from the freezer, calls on the unorthodox additions of rainwater Madeira and rancio sec.