Name: Jalisco Mint Julep
Total time: 2 min
Cuisine: Cocktail
Ingredients: 12 fresh Mint leaves; 75 ml Añejo tequila; 20 ml Sugar syrup (2:1); 1 dash Aromatic bitters; 2 dash Lavender bitters

Jalisco Mint Julep
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Serve in a Julep tin

Ingredients:
12 fresh	Mint leaves
2 ¹⁄₂ oz	Patrón Añejo tequila
²⁄₃ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 dash	Angostura Aromatic Bitters
2 dash	Bob's Lavender Bitters

Read about cocktail measures and measuring

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.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

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.

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AKA: Tequila Mint Julep

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.

More cocktails by Simon Difford

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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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John Hinojos

5th July 2022 at 00:56

This was very interesting cocktail. I do not think it is as sweet as it's rating, but was very flavourful. Did find the mint gets a little overwhelmed by the anejo tequila. Perhaps a dash of white creme de menthe would work and back off the sugar syrup to balance the sugar. Went perfectly with our Southern California July 4th dinner of Carne Asada and freshly made flour tortillas. Would do again.

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