1880 American & Other Drinks by Leo Engel (second edition)

JULEPS.

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MINT JULEP. Use large tumbler.

One table-spoonful of powdered sugar; two table-spoonfuls of water; mix well with a spoon; take three or four sprigs of fresh mint and press them well in the sugar and water until the flavour ofthe mint is extracted ; add one and a half wine glass of Cognac, and fill the glass with fine chipped ice; then draw out the sprigs of mint and insert them in the ice with the stems downward, so that the leaves will be above in the shape ofa bouquet. Arrange berries and small pieces ofsliced orange on top in a tasteful manner; dash with Jamaica rum, and sprinkle white sugar on top. Sip through a straw,and you have ajulep fit for ah Emperor. BRANDY JULEP. Use large tumbler. The Brandy Julep is made with the same ingredients as the Mint Julep,omitting the fancyfixings. 63 The Gin Julep is made with the same ingredients as the Mint Julep,omitting the fixings, and substituting gin for brandy. WHISKEY JULEP. Use lari^e tumbler. The Whiskey Julep is made the same as the Mint Julep, omitting all fruits and berries, and substituting whiskey for brandy. 65 64 gin julep. Use large tumbler.

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PINE-APPLE JULEP. For a Party ofFive.

Peel, slice, and cut up a ripe pine-apple into a glass bowl; add the juice of two oranges; a gill of raspberry syrup; a gill of Maraschino; a gill of old gin; a bottle of sparkling Moselle, and about a pound of pure shaved ice. Mix,ornament with berries in season,and serve in tumblers.