Recipe courtesy Colin Shearn, bartender, The Franklin Mortgage Investment Co., Philadelphia
While mint juleps are typically made with Kentucky Bourbon, in this version, Shearn swaps it out for two spirits with Mexican heritage: crisp blanco Tequila and smoky mezcal.
- 1 ounce Espolón Blanco Tequila
- 1 ounce Del Maguey VIDA mezcal
- ½ ounce demerara syrup
- 1 dash Bittermens Hellfire Shrub
- Mint sprig, for garnish
Pour all ingredients into a julep cup and scoop in crushed ice. Stir briefly, then add more crushed ice. Garnish with mint sprig and 2 short straws.