Garnish:
Mint sprigs dusted with icing sugar
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.
| 12 fresh | Mint leaves |
| 2 1/2 fl oz | Patrón Añejo tequila |
| 2/3 fl oz | Giffard Sugar Cane Syrup |
| 1 dash | Angostura Aromatic Bitters |
| 2 dash | Bob's Lavender Bitters |
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AKA:
Tequila Mint Julep
Review:
Given the use of tequila, I initially opted for agave syrup over sugar syrup but I found the caramel notes 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.
History:
Created in February 2017 by yours truly (Simon Difford) at the Cabinet Room, London, England.
For the contentious history of the Julep along with its variants, see our Julep page.
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