Joseph Santini's 1874 Handwritten Succession Inventory
My Santini Family Connection
My original goal was simple: Find a photograph of Joseph Santini.
Sometime before 2016, I was sitting at Revel, Chris and Laura McMillian’s Bar & Grill in New Orleans, with my French Quarter cocktail friend Tiffany Soles. We were talking with Chris about New Orleans cocktail history—as one does—when he mentioned that somewhere on the Internet was a page about the Santini family in Mississippi.
That was all I needed.
I learned that I already had the page saved as a Google bookmark, followed the family trail, and eventually connected with Joseph Santini’s great-great-granddaughter, Diana Lehman. I’ll spare you the story of how many phone calls it took to find the right Diana Lehman, but I began to question whether I was researching cocktail history or working for a collection agency.
And I got much more than the photograph I had been looking for!
Diana generously shared digital copies of Santini family photographs with me, along with all ten handwritten pages of Joseph Santini’s 1874 succession inventory—an extraordinary snapshot of the wines, spirits, bitters, cigars, bar equipment, furnishings, and other goods connected to his business at the end of his life.
In 2016, I decided it was time to share these treasures here.
With a little help from AI, I transcribed the handwritten inventory and began digging into what was actually on those ten pages—bottle by bottle, gallon by gallon, and 1874 price by 1874 price.
My connection with Diana eventually came full circle when she visited me at the Bourbon O Bar in the French Quarter. I had the great pleasure of making her first Brandy Crusta—the cocktail her great-great-grandfather had created more than 150 years earlier.
That remains one of my favorite moments from all my years behind the bar.
So come take a little trip back in time with me. Let’s see what Joseph Santini had on his shelves and in his storerooms in 1874.
And yes, I added it all up. Below the ten original inventory pages, you’ll find my transcription and a summary of the totals.
1874 Santini succession inventory
Finding the Jewel of the South timeline
1855 — The Jewel opens.
A contemporary newspaper announces:
“THE JEWEL.—This is the appropriate name of a new saloon just opened by Mr. Joseph Santini, in Gravier street, opposite the St. Charles Hotel.”
This establishes the Jewel on Gravier Street, opposite the St. Charles Hotel.
1861 — Jewel Coffeehouse — 105 Gravier.
An 1861 City Directory lists “Santini Joseph, c. h. 105 Gravier,” with “c. h.” meaning coffee house.
This comes from outside research; I have found no other connection between Santini and this address.
1862 — Santini enters cocktail history.
Jerry Thomas’s How to Mix Drinks includes the Brandy Crusta, Pousse Café, and Egg Nogg associated with Santini.
1867 — Three Santini business addresses.
The City Directory lists:
“the Jewel coffee house and the Parlor coffee house, importer of Havana cigars, wines and liquors, 42 Carondelet, 158 and 160 Gravier, res 35 Villeré n Common.”
The businesses named are the Jewel coffee house, Parlor coffee house, and importer of Havana cigars, wines and liquors, with business addresses at 42 Carondelet, 158 Gravier, and 160 Gravier. The directory does not tell us which business occupied which address.
1867 — Intimidad and Corona are “attached to” the bars.
A contemporary newspaper describes:
“the ‘Intimidad’ and ‘Corona’ cigar stores, attached to the ‘Parlor’ and the ‘Jewel.’”
This connects the two cigar stores with the two bars but does not tell us their exact physical arrangement or which cigar store was attached to which bar. Or, in NOLA language: Was it like Erin Rose & Killer Po'Boys in the back, or more like The Vampire Cafe & Boutique du Vampyre?
1868 — Santini cigar shop — corner of Gravier & Carondelet.
Outside research cites an 1868 newspaper placing Santini’s cigar shop on the corner of Gravier and Carondelet Streets.
I have not independently verified the original clipping.
1868–69 — Santini retires from the Jewel.
Santini turns the Jewel over to George B. Ittmann and announces:
“I shall continue the sale of WINES and LIQUORS at No. 40 Carondelet Street.”
1869 — The Parlor and cigar store.
Period reporting describes the Parlor as a lavish saloon with a fine cigar store. Other historical research associates the Parlor with the
corner of Gravier and Carondelet Streets.
1874 — Santini dies in France.
His succession inventory identifies a separate store-room at 116 Carondelet Street, containing a large bulk inventory of wines and liquors.
1876 — The Santini business continues.
The City Directory lists:
“SANTINI JOSEPH WIDOW. Importer of Wines, Liquors and Cigars, 38 and 40 Carondelet Street.”
Another entry lists:
“Santini Joseph Mrs. saloon, 38 and 40 Carondelet.”
Finding Santini on the Map
⭐ YELLOW STAR — 158 & 160 Gravier Street, the addresses listed in Santini’s 1867 City Directory entry.
🟪 PURPLE — The documented Santini addresses: 158 & 160 Gravier and 38, 40 & 42 Carondelet Street.
🟦 BLUE — The buildings between those documented addresses, where Santini’s other businesses may have been located.
Their exact storefronts are still unknown.
The same 🟪 and 🟦 markers are used in the AI reconstruction below.
Good to know: New Orleans changed to its modern street-numbering system in 1894, so earlier addresses don’t correspond today.
P.S. Don't bother taking a self-guided Santini walking tour. Unless you're really into bank buildings and parking garages. 🤣
Inside Joseph Santini's 1874 Inventory
What the creator of the Brandy Crusta actually had in stock when he died.
When Joseph Santini opened The Jewel on Gravier Street in February 1855,
a New Orleans newspaper described it as a new saloon whose “beauty of design and execution” could compete with establishments anywhere in the world. Paintings decorated the room, prominent citizens attended a private opening supper, and the Jewel quickly became one of New Orleans' celebrated drinking establishments.
Modern research places its opening in February 1855 as well.
But the Jewel was only part of Santini's story.
By 1867, a city directory described him as proprietor of the Jewel coffee house and Parlor coffee house and an importer of Havana cigars, wines and liquors.
Another newspaper article that year described four Santini establishments along Gravier Street: the Jewel, the Parlor, and the Intimidad and
Corona cigar stores.
Then, in December 1868, Santini announced that his “young friend and successor,” head bartender George B. Ittmann, would take over the Jewel. Santini wasn't leaving the liquor business, though. In the very same notice he told customers:
“I shall continue the sale of WINES and LIQUORS…”
Historical accounts likewise describe Santini continuing in the retail and wholesale liquor trade after relinquishing the Jewel.
Six years later, Santini died in 1874.
His succession left us something extraordinary:
A ten-page inventory of his business.
Someone actually counted his bottles, measured the liquor in his demijohns and barrels, valued his cigars, appraised his bar fixtures, counted his cash and wrote it all down.
So, what did Joseph Santini actually have?
COGNAC & BRANDY
And we're not talking about a few dusty bottles on a backbar.
Sazerac — 27 bottles / $1.70 ea.
Sazerac Cognac — 15 bottles / $1.83 ea.
Hine & Co. Cognac — 5 bottles / $1.74 ea.
Pavilion Brandy — 21 bottles / $1.22 ea.
Vineyard Proprietors Cognac — 20 bottles / $0.63¾ ea.
Cherry Brandy — 6 bottles / $0.46 ea.
Apple Brandy — 10 bottles / $0.51 ea.
Peach Brandy — 15 bottles / $0.42 ea.
Swedish Brandy [?] — 29 gal. / $9.35 per gal.
Champagne Cognac — 28 gal. / $7.48 per gal.
Hine & Co. Cognac — 30 gal. / $8.50 per gal.
Hine & Co. Cognac — 13¼ gal. / $7.27½ per gal.
Vineyard Cognac — 25 gal. / $4.25 per gal.
Apple Brandy — 138 gal. / $2.12½ per gal.
Peach Brandy — 27 gal. / $2.97½ per gal.
WHISKEY
Corn Whiskey — 111 bottles / $0.65 ea.
Scotch Whiskey — 59 bottles / $0.76 ea.
Pure Wheat Whiskey — 15 bottles / $1.02 ea.
Old Scotch Whiskey — 54 bottles / $0.76½ ea.
Giltor [?] Whiskey — 33 bottles / $1.08 ea.
Old Rye Whiskey — 5 bottles / $1.08 ea.
Irish Whiskey — 93 bottles / $0.76 ea.
Nectar Whiskey — 29 bottles / $0.47 ea.
Bourbon Whiskey — 34 bottles / $0.34 ea.
Irish Whiskey — 18 bottles / $0.51 ea.
Scotch Whiskey — 16 bottles / $0.46¾ ea.
Anthony's [?] Bourbon Whiskey — 35 gal. / $2.12½ per gal.
Imported Cabinet [Whiskey] — 215 gal. / $3.40 per gal.
Family Nectar [Whiskey] — 81 gal. / $2.97½ per gal.
Irish Cork [Whiskey] — 140 gal. / $3.74/gal.
Scotch Whiskey — 120 gal. / $3.52¾ per gal.
Irish Whiskey — 88 gal. / $3.74 per gal.
Scotch Whiskey — 19 gal. / $3.52¾ per gal.
Rye Whiskey — 24 gal. / $3.40 per gal.
[Richmond?] Whiskey — 9 gal. / $4.25 per gal.
GIN & RUM
Holland Gin — 18 bottles / $0.72 ea.
Old Tom Gin — 18 bottles / $0.58 ea.
Jamaica Rum — 35 bottles / $0.64 ea.
St. Croix Rum — 8 bottles / $0.51 ea.
Cabinet Gin — 30 gal. / $3.06 per gal.
Old Tom Gin — 30 gal. / $3.12 per gal.
St. Croix Rum — 15 gal. / approx. $3.52⅔ per gal.
Jamaica Rum — 20 gal. / $5.52½ per gal.
BITTERS
Peychaud Bitters — 9 bottles / $0.60 ea.
Angostura Bitters — 9 bottles / $0.90 ea.
Hostetter's Bitters — 14 bottles / $0.59½ ea.
Boker's Bitters — 11 bottles / $0.90 ea.
Malakoff Bitters — 12 bottles / $0.63¾ ea.
Newfoundland [Bitters?] — 8 bottles / $0.59½ ea.
LIQUEURS, CORDIALS & SPECIALTIES
Curaçao — 24 bottles / $0.55 ea.
Orange Flower Water — 17 bottles / $0.17 ea.
Kümmel — 4 bottles / $0.85 ea.
Jamaica Ginger — 3 bottles / $0.64 ea.
Maraschino — 9 bottles / $0.55 ea.
Anisette — 34 bottles / $0.55 ea.
Parfait Amour d'Or [?] — 8 bottles / $1.19 ea.
Green Chartreuse — 3 bottles / $2.83 ea.
Yellow Chartreuse — 9 bottles / $2.40 ea.
Kirschwasser — 12 bottles / $1.41 ea.
Absinthe — 14 bottles / $1.23 ea.
Mayence (Anisade) — 10 bottles / $0.42½ ea.
Benedictine — 2 bottles / $1.70 ea.
Amarelle [?] — 9 bottles / $0.55 ea. - What is this? Please tell me.
Anisado de Mayence — 9½ gal. / $2.12½ per gal.
Amarelle [?] — 20 gal. / $4.25 per gal. - More of it, but in gallons, lol.
SYRUPS & SWEETENERS
Natural Syrup — 6 bottles / $0.38 ea.
Raspberry Syrup — 10 bottles / $0.38 ea.
Orgeat Syrup — 6 bottles / $0.38 ea.
Powdered Sugar — ½ barrel / —
VERMOUTH
Vermouth, Italy, Qts. — 20 bottles / $0.46 ea.
Vermouth [second description uncertain], Qts. — 15 bottles / $0.80 ea.
WINE & CHAMPAGNE
Roederer Champagne, Pts. — 26 bottles / $1.19 ea.
Krug Champagne, Qts. — 18 bottles / $1.70 ea.
Roederer Champagne, Qts. — 32 bottles / $2.04 ea.
Champagne [brand uncertain], Qts. — 20 bottles / $1.00 ea.
Old Port Wine — 81 bottles / $0.94 ea.
Old Port Wine — 30 bottles / $0.90 ea.
White Port Wine — 79 bottles / $1.06 ea.
Madeira Wine — 70 bottles / $0.38 ea.
Madeira Wine — 63 bottles / $0.38 ea.
Amontillado Sherry — 122 bottles / $0.34 ea.
Dark Port Wine — 346 bottles / $1.08 ea. - Winner for the most bottles, lol.
White Port Wine — 128 bottles / $1.08 ea.
Claret, Qts. — 302 bottles / $0.17 ea.
Claret, small bottles — 282 bottles / $0.15 ea.
Sherry Wine — 120 gal. / $2.04 per gal.
Very Pale [Sherry] — 80 gal. / $2.00 per gal.
Very Pale [Sherry] — 32 gal. / $2.00 per gal.
Golden Sherry — 23 gal. / $2.04 per gal.
Common [Sherry] — 80 gal. / $1.38 per gal.
Port Wine — 12 gal. / $5.10 per gal.
BEER, ALE & PORTER
Jeffrey's Ale, Pts. — 182 bottles / $0.15 ea.
Bremen Lager Beer, Qts. — 79 bottles / $2.48 per doz.
Ginger Ale — 41 bottles / $0.16¼ ea.
Bass Ale, Pts. — 62 bottles / $0.15 ea.
Porter, Pts. — 95 bottles / $0.15 ea.
Berlin Beer, Pts. — 33 bottles / $0.15 ea.
Bremen Beer, Pts. — 12 bottles / $0.13½ ea.
Deutzinger Lager Beer, Pts. [?] — 43 bottles / $0.14 ea.
CAN WE FIND THE BRANDY CRUSTA IN HERE?
Santini's Brandy Crusta was important enough that Jerry Thomas included it in his 1862 bartender's guide; Santini was the only contemporary saloonkeeper Thomas identified by name, although Thomas mangled both his name and nationality.
Brandy Crusta — From Jerry Thomas's cocktail book, 1862
1 wine-glass brandy
3–4 dashes gum syrup
2 dashes Boker’s bitters
1–2 dashes Curaçao
a little lemon juice
Santini's 1874 inventory gives us:
Brandy/Cognac — ✓
Curaçao — 24 bottles ✓
Boker's bitters — 11 bottles ✓
Sugar — ½ barrel ✓
Maraschino — 9 bottles✓
NOTE ABOUT MARASCHINO: Many modern Brandy Crusta recipes contain Maraschino liqueur, but Jerry Thomas's 1862 recipe did not.
CAN WE FIND Santini’s Pousse Café IN HERE?
Santini’s Pousse Café — From Jerry Thomas's cocktail book, 1862
⅓ Brandy (Cognac)
⅓ Maraschino
⅓ Curaçao
Mix well.
Mix well?
Bottled stock:
Curaçao — 24 bottles @ 55¢ each ✓
Maraschino — 9 bottles @ 55¢ each ✓
Jamaica Rum — 35 bottles @ 64¢ each ✓
Bulk stock:
Jamaica Rum — 20 gallons @ $5.52½ per gallon ✓
St. Croix Rum — 15 gallons @ about $3.53 per gallon ✓
Can we find Santini's EGG NOGG?
EGG NOGG — From Jerry Thomas cocktail book, 1862
1 tablespoon fine white sugar
1 tablespoon cold water
1 egg
1 wineglass Cognac brandy
½ wineglass Santa Cruz rum
⅓ tumbler milk
Shaved ice
Nutmeg
Fill the tumbler about ¼ full with shaved ice, shake everything thoroughly, and grate nutmeg on top.
Cognac/Brandy ✓
St. Croix Rum ✓ — essentially the same Caribbean rum tradition as Thomas's Santa Cruz rum
Powdered Sugar — ½ barrel ✓
Ice box ✓
AND THEN THERE'S THE SAZERAC QUESTION
Santini's 1874 inventory contains:
15 bottles Sazerac Cognac ✓
9 bottles Peychaud's Bitters ✓
14 bottles Absinthe ✓
And there are another 27 bottles simply listed as “Sazerac.”
And for the cocktail nerds:
Old Rye Whiskey — 5 bottles / $1.08 ea. ✓
Rye Whiskey — 24 gal. / $3.40 per gal. ✓
BEHIND THE BOTTLES
The Bar Room fixtures included a gas chandelier, shelving, counter, plated ware, tables, looking glasses, and a plated urn. The room alone was appraised at $1,000.
The cigar stand—with shelving, chandelier, desk, looking glass, and counter- was $300.
There was also an ice box, siphon, wine pump, two six-gallon copper buckets, large and medium copper funnels, and graduated copper measures in
one-gallon, half-gallon, quarter-gallon, and eighth-gallon sizes, demijohns, pipes, octave barrels, large Marvin safe, furniture and more.
SHOW ME THE MONEY
Wines-and-liquors — $1,685.31 and $5,953.62.
TOTAL WINES & LIQUORS — $7,638.93
Cigars & Tobacco — $2,286.72
Fixtures & Furniture — $1,430.50
Sundries — $81.30
Bank/passbook balance — $6.14
Bar change — $350.00 - That's over $10,000 in 2026 money!
Gold & silver currency — $76.54
TOTAL
$13,766.71
FOR COMPARISON:
$1 (1874) — $29.29 (2026)
$100 (1874) — $2,929 (2026)
$500 (1874) — $14,646 (2026)
$1,000 (1874) — $29,291 (2026)
$10,000 (1874) — $292,911 (2026)
WHY THIS DOCUMENT IS SO COOL
Cocktail books tell us what bartenders wrote down.
Menus tell us what bars offered.
Advertisements tell us what merchants wanted to sell.
But Joseph Santini’s succession inventory gives us something different.
Someone went into these premises in August 1874 and counted it.
The bottles. The barrels. The demijohns. The bitters. The syrups. The cigars. The funnels. The icebox. The furniture. Even the change behind the bar.
Nearly a century and a half later, it allows us to see Joseph Santini as more than the man credited with creating the Brandy Crusta.
He was an immigrant who came to New Orleans, made it his home, raised a family, built a reputation, and created a thriving business from behind the bar.
The Brandy Crusta made his name part of cocktail history.
This inventory shows us the life he built around it.
