1872 The Gentleman's Table Guide (2nd edition)

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 giTes a frosted appearance. Insert 2 straws. No. 64.—BRANDY JULEP. j^riE same as No. 63, substituting peach or orange brandy, omitting the mint. No. eS.-WHISKEY JULEP. ®r^^GOTCE[ or IRISH. The same as No.63, substituting whiskey for brandy. NO. 66.~GIN JULEP. ti^IIE same as No. 63, substituting glu ^1^ 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. I recommend the julep or cobbler cups us manufactured by the Anglo-American Soda Water Company. See advt. No. 68.—CHAMPAGNE COBBLER. 01 bottle of champagne (which will make 4 to 6 cobblers), 2 tablespoonsful ol powdered white sugar or candy, 1 liquenr