Jalisco Mint Julep

Difford's Guide
User Rating (2 ratings)

Serve in a

Julep tin

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 Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix)
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.

Nutrition:

One serving of Jalisco Mint Julep contains 234 calories.

Alcohol content:

  • 1.7 standard drinks
  • 25.51% alc./vol. (51.02° proof)
  • 24.5 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
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