1871 The Gentleman's Table Guide by E Ricket and C Thomas

38 The Gentleman's Table Guide. berries, picked, and 2 slices of orange. Shake a little of the powdered sugar or candy over the mint; it gives a frosted appearance. Insert 2 straws. No. 64.-BRANDY JULEP. |HE same as No. 63, substituting peach or orange brandy, omitting the mint. No. 65.-WHISKEY JULEP. OOTOH or lEISH. The same as No. 63, substituting whiskey for brandy. NO. 66.-GIN JULEP. |HE same as No. 63, substituting gin for brandy. No. 67.-RUM JULEP. |HE same as No. 63, substituting rum for brandy. Note.—In making a julep the ingredients require to be well shaken. We recommend the julep or cobbler cups as manufactured by the Anglo-American Soda Water Company. See advt. No. 68.—CHAMPAGNE COBBLER. |0 1 bottle of champagne (which will make 4 to 6 cobblers), 2 tablespoonsful of powdered white sugar or candy, 1 liqueiu