{"product_id":"julep-isbn-9780399579417","title":"Julep","description":"\u003cb\u003eA tribute to the spirits and drinking traditions of the South through a leading barwoman's glass, with 80 recipes and photos.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eIACP AWARD WINNER\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eCraft cocktail maven Alba Huerta succinctly tells the story of drinking in the South through themes such as \"Trading with the Enemy,\" \"the Rural South,\" \"the Drinking Society,\" \"the Saltwater South,\" and others that anchor the menu at her destination bar, Julep. With historical overviews, 15 bar snack recipes, and 65 bespoke cocktail recipes, ranging from the iconic Mint Julep (and variations such as Rye Julep and Sparkling Julep) to modern inventions like the Snakebit Sprout, Liquid Currency, and Hot July, Huerta recounts the tales and traditions that define drinking culture in the American South today. Approximately 80 evocative cocktail and location photographs convey the romance and style that distinguish Julep and serve to inspire beverage enthusiasts to relive Southern history via the bar cart.\"Alba Huerta's ode to bourbon, mint, and crushed ice (my three favorite things) is Southern hospitality at its finest.\" \u003cbr\u003e\u003cb\u003e--Andrew Knowlton, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eBon Appetit \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e\"Heavy on the Southern storytelling and even heavier on the bourbon, Huerta's book is a history of drinking in the states where the sun always shines.\"\u003cbr\u003e\u003cb\u003e--ESQUIRE \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e“It’s an ideal way to add Southern hospitality to a home bar.”\u003cbr\u003e\u003cb\u003e--EATER\u003c\/b\u003eALBA HUERTA is the owner of Julep and co-owner of The Pastry War, both nationally recognized craft cocktail bars in Houston. Huerta was named bartender of the year by \u003ci\u003eImbibe!\u003c\/i\u003e in 2013 and one of the top ten mixologists by \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e and best bartender in Texas by \u003ci\u003eTexas Monthly\u003c\/i\u003e in 2015. \u003ci\u003eBon Appetit\u003c\/i\u003e selected Julep as one of the best new U.S. bars in 2015. Huerta serves on the board of the Southern Foodways Alliance, is a two-time James Beard Award semifinalist, and has been featured in the \u003ci\u003eWall Street Journal\u003c\/i\u003e and the \u003ci\u003eNew York Times\u003c\/i\u003e, among other publications.Naturally, I must begin with the Southern cocktail that inspires me so much I named my bar after it. The first julep was not the mint-sugar-bourbon concoction often presented today as the definitive julep. In fact, the earliest juleps, which were mixed in the late 1700s, could include pretty much any spirit. And so there were gin juleps, rum juleps, even madeira juleps. By the mid-1800s, many sources, including Jerry Thomas’s seminal 1862 book, \u003ci\u003eThe Bar-Tender’s Guide\u003c\/i\u003e, asserted that the true Southern julep was mint, sugar, cognac, and peach brandy. What interests me more than the spirits the original julep was made with is the purpose: to mask and mellow bitter remedies, making them easier to ingest. This is implied in the etymology of the word \u003ci\u003ejulep\u003c\/i\u003e. It comes from the Persian \u003ci\u003egolab\u003c\/i\u003e, or “rose water,”an aromatic distillation of rose petals and water used as a medicine, cosmetic, and flavoring in food and drink. The julep was not incidental to medical care but was in fact a trusted treatment—one of many ways the history of alcohol intersects with the history of medicine. By the nineteenth century, the julep began to appear in books as a proper social drink.\u003cbr\u003e\u003cbr\u003eThe reason the julep became consistently associated with whiskey, especially bourbon, has a lot to do with the state of the American South a century and a half ago. Jerry Thomas wrote that the julep “in the Southern states is more popular than any other [drink].” However, one year into the Civil War nobody in the South was writing much on the topic of social drinking. And a cocktail of this kind would have been inaccessible for ordinary citizens. This most Southern of beverages was the drink of only the very rich. They alone could afford something so lavish,which depended on a reliable supply of ice (more expensive than milk and much more difficult to store) and lots of cognac and peach brandy. Ice was rarely available beyond the limits of the prosperous port cities. And all those elegant sterling silver cups certainly denote luxury.","brand":"Lorena Jones Books","offers":[{"title":"Default Title","offer_id":46300272656613,"sku":"NP9780399579417","price":25.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780399579417.jpg?v=1742919372","url":"https:\/\/k12savings.com\/es\/products\/julep-isbn-9780399579417","provider":"K12savings","version":"1.0","type":"link"}