1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

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MINT J ULEP.

clients ofthe real mintjulep are as follows. Ilea.necl how to make them,and succeeded pretty well. Putinto a tum bler about a dozen sprigs of the tender shoots of mint, upon them put a spoonful of white sugar, and equ.al pro portions of peach and common brandy, so as to fill it up one-third, or perhaps a little less. Then take rasped oi pounded ice, and fill up the tumbler. Epieures rub the lips ofthe tumbler with a piece of fresh pineapple,.and the tumbler itself is very often incrusted outside with stalac tites of ice. As ihe ice melts, you drink. I once over heard two ladies talking in the next room to me,and one of them said, 'Weii, if I have a we.akness for any one thing, it is for a mint jidepl'—a very amiable Aveakness, and proving her good sense and good t.aste. They are, in fact, like the American ladies, iiTcsistible." 1 table-spoonful of white pulverized sugar. 2? do. Avater, mix well AA'ith a spoon. Take three or four sprigs of fresh niint, and p 'ess them well in the sugar and water, until the flavor of the mint is extracted; add one and a h.alf Avine-glass of Cognac braiv dy,and fill .the glass AA'ith fine shaved ice, then dr.aAV out the sprigs of mint and insert them in the iee Avith the stems doAATiAAmrd, so that the leaves Avill be aboA e, in the shape of a bouquet; arrange berries, and sm.all pieces ol sliced orange on top in a tasty manner,dash Avith Jamaica rum,.and .sprinkle Avhite sugar on top. Pl.ace a sti'UAv as represented in the cut, and you have a julep that is fit for an emperor. 88. Mint Julep. (Use largo bar glass.}