Jalisco Mint Julep

Jalisco Mint Julep image

Serve in

Julep Tin glass...
12 fresh Mint leaves
fl oz Patron Anejo tequila
fl oz Sugar syrup (2 sugar to 1 water)
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.

Garnish:

Mint sprigs dusted with icing sugar

AKA:

Tequila Mint Julep

Comment:

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 simon@diffordsguide.com.

About:

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

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