Zihuatanejo Julep

from Death & Co

  • Sprig of Mint
  • 2 ounces El Tesoro Reposado Tequila
  • 1 teaspoon Rich Demerara Syrup
  • .5 ounce Del Maguey Chichicapa Mezcal
  • 1 stick of Cinnamon (Garnish)
  • Bouquet of Mint (Garnish)

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 mint bouquet in the center of the ice and serve with a straw.

BRIAN MILLER, 2009 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.—BM