Tequila Ancho Mint Julep

Tequila Ancho Mint Julep

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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.

Tequila Ancho Mint Julep
INGREDIENTS
  • Raw Sugar Syrup Base:
  • 1 cup Raw (Demerara) Sugar
  • 1 cup Water
  • 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
  • Rim:
  • 1 tsp Ancho Chile Powder, ½ tbsp Superfine Sugar & Optional (recommended): 1 pinch Citric Acid
  • Garnish:
  • Lime Wheel (ideally partially peeled) & small Mint Sprig

DIRECTIONS

1

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.

2

Wet the rim of your julep tin with the lemon juice, then shake the ancho rim mixture over it to adhere.

3

Combine the mint leaves and a heavy 1/4oz of the ancho simple syrup to the bottom of your julep tin.

4

Firmly, but not violently, muddle the mint to bruise it.

5

Add a layer of crushed ice.

6

Pour in the tequila.

7

Add more crushed ice up to the rim of the tin.

8

Pour in the remaining heavy 1/4oz of syrup.

9

Squeeze in the lime juice.

10

Top with additional ice mounded over the top of the tin.

11

Insert a straw or spoon-straw (ideally metal).

12

Garnish with the lime wheel & mint sprig. Serve immediately.

Recipe by Laura Bishop

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