Zihuatanejo Julep


Julep Tin
Created: Brian Miller, 2009, Death & Company
Recipe from Death & Co
Uploaded by: @alex


mint sprig
2 oz
El Tesoro Reposado Tequila
1 tsp
demerara syrup
12 oz
Del Maguey Chichicapa Mezcal
cinnamon stick as garnish
mint bouquet as garnish


  1. Rub the mint around the inside of the julep tin and discard
  2. Fill the tin with crushed ice
  3. Add the tequila and demerara syrup
  4. Swizzle briefly, then top with crushed ice
  5. Float the mezcal on top
  6. Grate the side of a cinnamon stick away from the drink to release its aromas, then place the stick and mint bouquet in the center of the ice
  7. Serve with a straw

Background & History

"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, Death & Co

Comments & Notes

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