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.
INGREDIENTS
- 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
- 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