Jalisco Mint Julep

Jalisco Mint Julep image

Serve in

a Julep Tin glass...
12 fresh Mint leaves
fl oz Patron Anejo tequila
fl oz Sugar syrup (2 sugar to 1 water)
1 dash Angostura Aromatic Bitters
2 dash Bob's Lavender Bitters
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How to make:

SHAKE all ingredients with ice and fine strain into julep cup half filled with crushed ice. CHURN (stir) the drink with the crushed ice using a bar spoon. Top up the cup with more crushed ice and CHURN again. Crown the drink with some fresh crushed ice, garnish and serve.

Garnish:

Mint sprigs dusted with icing sugar

AKA:

Tequila Mint Julep

Comment:

Given the use of tequila I initially opted for agave syrup over sugar syrup but I found the caramel notes that this added somewhat overwhelmed the mint. Instead, perhaps consider using demerara sugar in place of white cane syrup or a mix of the two. To be honest, I found myself preferring the original whiskey based Mint Julep when tasted against each other but I’d encourage you to give a tequila based Mint Julep a try, and if you have a better version then please email me at simon@diffordsguide.com.

About:

Created in February 2017 by yours truly (Simon Difford) at the Cabinet Room, London, England.

Buy ingredients

Buy direct from The Whisky Exchange

This ingredient is not currently available for purchase through The Whisky Exchange
Sugar syrup (2:1)
This ingredient is not currently available for purchase through The Whisky Exchange
Bitters - Lavender

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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