1869 Cooling Cups and Dainty drinks by William Terrington

192

Juleps.

a dozen of the tender shoots of mint ; upon them put a spoonful of white sugar, and equal propor- tions of peach and common brandy, so as to fill up one-third, or perhaps a little less. Then take rasped or pounded ice, and fill up the tumbler. Epicures rub the lips of the tumbler with a piece of fresh pine-apple, and the tumbler itself is often incrusted outside with stalactites of ice. As the ice melts, you drink.” Another Mint Julep. — “ Take 3 sprigs of fresh- gathered mint ; put them into a soda-water glass ; add 2 tablespoonfuls of sugar, glass of brandy, juice of 1 orange ; in ten minutes, fill the glass up with shaven ice ; draw the mint out, and re-arrange them, stem upwards ; lay the thin peel of orange on top ; pour on 1 tablespoonful of rum and 1 table- spoonful of white sugar-candy, crushed ; suck through straws — let me add — devoutly.” Pine-apple Julep. — 1 pint of pine-apple ice, or a fresh one sliced ; juice of 3 oranges ; 1 gill of gin ; 1 bottle of Moselle ; 1 pint of pounded ice. Whisky Julep. — Put a few tops of mint into a tumbler ; add 2 tablespoonfuls of sugar and 3 of water ; ^pint of whisky ; thin peel of a quarter of a lemon ; in five minutes fill up with shaven ice ; in drinking use straws, or a stick of maccaroni.