Jalisco Mint Julep
Ingredients
- 12 fresh Mint leaves
- 2 1⁄2 oz Patrón Añejo tequila
- 2⁄3 oz Sugar syrup 'rich'
- 1 dash Angostura Aromatic Bitters
- 2 dash Bob's Lavender Bitters
Method
Glassware:
Serve in a Julep tin
Method:
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.
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.
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.
