Serve in aJulep tin
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||Patron Anejo tequila|
|2⁄3 fl oz||Giffard Sugar Cane Syrup|
|1 dash||Angostura or other aromatic bitters|
|2 dash||Bob's Lavender Bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Tequila Mint Julep
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 firstname.lastname@example.org.
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.