Tequila Julep

2 oz. Espolon Reposado tequila
½ oz. Lustau East India sherry
¼ oz. Agave syrup (2 parts: 1 part water)
2 dashes Angostura bitters
Handful of mint leaves

In a long-stemmed Julep cup (or glass of choice), add a handful of mint leaves (two sprigs) and top with the rest of the ingredients and muddle gently. Top with heaping pellet ice or crushed ice to fill the cup and create a cone-like top. Garnish with two or three sprigs of mint.

Christy Pope, founder of Cuffs & Buttons Cocktail Catering & Consulting and HomeGoods Style Expert, created this hybrid holiday recipe for the Kentucky Derby and Cinco de Mayo.

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