Zihuatanejo Julep
1 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
2 oz
Rested (reposado) tequilas are aged at least 2 months in wooden containers often recycled from bourbon, cognac or wine production.
1 tsp
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.
0.5 oz
A young mezcal that has not been aged for more than 2 months.
0
A tree bark spice, commonly used as a grated garnish in cocktails, an ingredient in the cocktail, or floating as a whole piece as a garnish.
1 sprig
Aromatic plants used in cocktails as a garnish or muddled into the liquor to add a light fresh taste. Common in the Mint Julep.
Rub the mint around the inside of a julep tin and discard. Fill the tin with crushed ice and add the tequila and syrup. Swizzle briefly, then top with crushed ice. Float the mezcal on top. Grate the side of a cinnamon stick away from the drink to release its aromas, then place the cinnamon and a mint bouquet in the center of the ice and serve with a straw. #build #ontherocks #swizzle
Although no cinnamon is grated directly into the drink, grating the cinnamon stick before you use it to garnish the drink releases its aromas and makes it more fragrant when you stick it into the ice. -Brian Miller
Smoky
Fresh