1869 Cooling Cups and Dainty drinks by William Terrington

191

Cocktails ,

Juleps, Sfc.

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Whisky Cocktail. £ gill of whisky, 1 tea- spoonful of bitters, 2 drops essence of cinnamon sweeten with syrup ; add |lb. of ice, pounded. Cider Cocktail . — 1 pint of good cider, sweetened to taste, slice of lemon, ^ pint of shaven ice, or iced aerated water, 1 drop of tincture of columba : further improved by a tablespoonful of Curagoa. Crusta of Brandy, Whisky, or Gin .' — Peel a lemon to the core, in one large curl ; put this in a goblet ; add pounded sugar, brandy, and ice, or other spirit. Jul&ps . — Of this class of drinks, that nectarous compound “ Mint Julep ” is the most popular in 1 brought into vogue here by Captain Marryatt, who, I in his work on America, says : — “I must descant a with the ther- mometer at 100°, one of the most delightful and insinuating potations that ever was invented, and may be drunk with equal satisfaction when the I thermometer is as low as 70°. There are many | varieties, such as those composed of Claret, Madeira, I&c., but the ingredients of the real mint julep I are as follows. I learned how to make them, and a succeeded pretty well. Put into a tumbler about little upon the mint julep, as it is, I 1 this country. It is an especial favourite with the Americans, especially down South. It was first