Tequila Ancho Mint Julep
Makes 1 Cocktail (plus extra syrup)
Take your julep south of the border with this tequila-based version flavored with ancho chile, mint, and lime.
- Raw Sugar Syrup Base:
- 1 cup Raw (Demerara) Sugar
- 1 cup Water
- Ancho Chile Simple Syrup:
- ½ cup Raw Sugar Simple Syrup
- ½ tbsp Ancho Chile Powder
- 1 PART:
- Lemon Juice
- 7-8 Fresh Mint Leaves
- Heavy 1/2oz Ancho Simple Syrup
- 2oz Tequila Blanco (we used Milagro)
- Plenty of Crushed Ice
- 1/8 of a Lime
- 1 tsp Ancho Chile Powder, ½ tbsp Superfine Sugar & Optional (recommended): 1 pinch Citric Acid
- Lime Wheel (ideally partially peeled) & small Mint Sprig
Up to several weeks before:
Make the ancho syrup: bring the water to a simmer in a small saucepan, then stir in the raw sugar until it dissolves.
Pour ½ cup of this syrup (you can save the rest for other drinks or multiply the ancho chile powder to make a bigger batch) into a separate pot. Add the ancho chile powder & simmer for 5-10 minutes.
Strain the ancho syrup through a coffee filter, and let it cool. Move it to the fridge to chill & store until you need it.
Wet the rim of your julep tin with the lemon juice, then shake the ancho rim mixture over it to adhere.
Combine the mint leaves and a heavy 1/4oz of the ancho simple syrup to the bottom of your julep tin.
Firmly, but not violently, muddle the mint to bruise it.
Add a layer of crushed ice.
Pour in the tequila.
Add more crushed ice up to the rim of the tin.
Pour in the remaining heavy 1/4oz of syrup.
Squeeze in the lime juice.
Top with additional ice mounded over the top of the tin.
Insert a straw or spoon-straw (ideally metal).
Garnish with the lime wheel & mint sprig. Serve immediately.
Recipe by Laura Bishop