Antebellum Julep

An early-nineteenth-century Southern julep

Photo: Jack Thompson

As a thirteen-year veteran of the Houston cocktail scene, Alba Huerta has plenty of classic drinks in her repertoire. These days, however, she is particularly focused on the julep, the cocktail lending its name to her upcoming establishment, set to open this spring. Her antebellum version hews closely to the early-nineteenth-century Southern julep, historically made with cognac and rum instead of bourbon, though hers includes a touch of sorghum syrup in place of simple syrup for an extra hit of flavor.


    • 8–10 mint leaves

    • 2 bar spoons of sorghum syrup

    • 2 oz. cognac

    • 1/2 oz. Jamaica rum

    • Mint sprig

    • Powdered sugar


  1. In a julep cup, lightly muddle
 mint leaves and sorghum syrup. Pour in cognac to rinse off muddler; remove muddler. Fill
 the cup three-fourths full with crushed ice and stir with a bar spoon. Add a small dome of crushed ice, and pour rum over 
the top. Garnish with a mint sprig and a dust of powdered sugar.

Recipe from Alba Huerta of  Anvil Bar & Refuge and Julep in Houston, Texas.