1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWARD AND BARKEEPER'S MANUAL.

26

some white sugar on top, and if ornamentation is desired add a few more berries and a fresh slice of the orange, with some additional mint in the center. Imbibe through a straw.

— BRANDY JULEP.

73.

The brandy julep is

made the same as the mint julep, It is like the play of Hamlet, with the

without the mint. prince left out.

74.— GIN JULEP.

The gin julep is

made the same as the mint julep, substi-

tuting gin for brandy, and omitting the mint.

— WHISKY JULEP

75.

The whisky julep is made like the mint julep, omitting all fancy fixings save the mint. — THE COBBLER. A delicious summer drink is the cobbler, being with some a favorite over the julep. It had its origin in the United States, and is rather simpler in its construction than the mint julep. — SHERRY COBBLER. Two wine glasses of sherry,- one tablespoonful of sugar; two slices of orange Proceed in this way : Fill a large bar glass with broken ice ; put the sugar on top of this ; pour in the wine ) insert the slices of orange in the ice or lay them on top ; throw in some berries if in season, and shake all together. Place a straw in the glass. 78.— CATAWBA COBBLER. 76. 77

One tablespoonful of sugar; two wine glasses of Catawba two or three slices of orange. Follow the same method as