Alba-ará Julep

This is a modern play of a mint julep, trading gin for mezcal, basil for mint, and adding some cranberry syrup to enhance the mezcal’s smoky flavor.

Since “Cranberry Basil Mezcal Julep” was kind of a mouthful, we re-named our version by combining the Spanish words for Cranberry and Basil.


  • For the Cranberry Syrup:
  • 2 cups 100% pure, unsweetened cranberry juice such as Knudsen Just Cranberry
  • 1 cup sugar
  • For Each Drink:
  • 2 ounces mezcal
  • 1-ounce cranberry syrup
  • 1/4 ounce agave nectar
  • 6 basil leaves
  • Garnish: basil leaves and 1/4 ounce extra cranberry syrup


  1. For the cranberry syrup: Add cranberry juice to medium sauce pan. Bring to a boil, then reduce heat to a simmer. Allow the juice to reduce by half. Remove from the heat and then add sugar. Stir to dissolve.
  2. For each drink: Add basil leaves and agave nectar to the bottom of a julep cup then muddle gently. Add mezcal and cranberry syrup, add the straw, then top with crushed ice. Drizzle extra 1/4 ounce cranberry syrup on top, garnish with basil leaves, then serve.
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