Highland Cup

There's no mint in this cilantro-infused julep
37 Ratings
100% would make again
Juleps, Reinterpreted
Photo: Tasting Table

Marry ingredients that come from the same place; our Drinks Editor Jim Meehan muddles cilantro in agave syrup before adding tequila and topping it with crushed ice and a few cilantro sprigs. The result is this Mexican-influenced julep (above, right).

To learn more, read "Julep Service." Then learn how to make A River Runs Through It (left) and a Tradewinds (center).

Highland Cup

Recipe by Jim Meehan, Tasting Table Drinks Editor

Yield: 1 cocktail

Prep Time: 10 minutes

Cook Time: N/A

Total Time: 10 minutes


6 cilantro leaves

½ ounce agave syrup (1 part nectar and 1 part water cook, boiled until nectar dissolves)

2 ounces golden tequila, preferably 7 Leguas Reposado


Cilantro sprigs, for garnish


Muddle the cilantro leaves with the agave syrup in the bottom of a chilled julep cup. Add the tequila and some crushed ice and stir. Top with more crushed ice and garnish with the cilantro sprigs.

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