10. Tequila Julep
– Handful of mint, muddled
– ¼ oz agave syrup (2 parts agave: 1 part water)
– ½ oz Lustau East India Sherry (Oloros Style)
– 2 oz Espolon Reposado Tequila
– 2 dashes Angostura Bitters
– Mint sprig for garnish
In a long-stemmed Julep cup (or glass of choice), add a handful of mint leaves (two sprigs) and top with the cocktail ingredients (agave, sherry, tequila, bitters), and muddle. A gentle 3-4 presses of the mint at the bottom of the cup is all that’s needed to release the aromatic mint essence. Top with heaping pellet ice or crushed ice to fill the cup, and create a cone-like top. Garnish with two or three sprigs of mint.
Recipe and photo courtesy of Homegoods.
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