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Jalisco Mint Julep

Jalisco Mint Julep image

Serve in

Julep tin...
12 fresh Mint leaves
fl oz Patrón Añejo Tequila
fl oz Giffard Sugar Cane Syrup (Sirop Sucre de Canne)
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.


Mint sprigs dusted with icing sugar


Tequila Mint Julep


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


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


244 calories

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Sugar syrup (2:1)
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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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