Cortez Julep

“I don’t think there’s a better combination in the cocktail world than tequila and sherry,” says Bobby Heugel of Anvil Bar & Refuge in Houston. He recommends using a bold tequila (such as 7 Leguas Blanco) for this nutty sherry-accented drink.

Slideshow: Tequila Drinks
  • Servings: 1 drink

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  • 12 mint leaves, plus 1 mint sprig for garnish
  • 1 1/4 ounces blanco tequila
  • 1/2 ounce oloroso sherry
  • 1/2 ounce Cocchi Americano (fortified, slightly bitter aperitif wine)
  • 3/4 teaspoon Simple Syrup
  • Dash of Angostura bitters
  • Dash of orange bitters
  • Crushed ice
  • 1 blackberry, for garnish

How to make this recipe

  1. In a chilled julep cup, muddle the mint leaves. Add the tequila, sherry, Cocchi Americano, Simple Syrup and both bitters; fill with crushed ice and mix by spinning a swizzle stick or bar spoon between your hands. Top with more crushed ice and garnish with the blackberry. Lightly crush the mint sprig with your fingers to release the oils, then add it to the cup as garnish. Serve with a metal spoon-straw.

Contributed By Photo © Lucas Allen

495574 recipes/cortez-julep-cocktails-2013 2013-12-06T23:20:56+00:00 Bobby Heugel summer|cocktail-party|cocktails|1 recipes,cortez-julep-cocktails-2013 495574

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