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.
Drinks
Antebellum Julep
An early-nineteenth-century Southern julep

photo: Jack Thompson
Ingredients
-
8–10 mint leaves
2 bar spoons of sorghum syrup
2 oz. cognac
1/2 oz. Jamaica rum
Mint sprig
Powdered sugar
Preparation
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.
Related Stories:

Recipe
Reba McEntire’s Pinto Beans and Cornbread
An elevated version of the musician’s forever favorite

Recipe
Reba McEntire’s Redhead ’Rita
The queen of country music’s margarita of choice is almost too pretty to drink

Recipe
Reba McEntire’s Pineapple Upside Down Cake
A cast-iron skillet serves as the vessel for a country music legend’s version of a classic Southern dessert
Trending Stories:

Books
The Lasting Power of Larry McMurtry’s Not-So-Secret Texas Truths
In a new book, writers pay homage to his words. Read an exclusive excerpt here

Food & Drink
Six Grilling Tips from Rodney Scott and Bryan Furman
The Southern pitmasters share a few rules of thumb

Arts & Culture
Meet Blackmon Huckabee Jr., Clemson’s Viral TikTok Crooner
A Tiger wide receiver scores big on SportsCenter—with his singing voice