1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

44

MENT JUi.EP.

dients of the real mint julep are as foUows. I lea^aed how to make them, and succeeded pretty well. Put into a tum« bler about a dozen spriga of the teuder shoota of mint, npon them put a spoouful of white sugar, and equal pro portions of peach and coramon brandy, so as to fiU it up one-tliii'd, or perhaps a little less. Then take rasped oï pounded ice, and fill np the tumbler. Epicures rub the lipsof the tumbler mth a piece of fresh pineapple, and the tumbler itself is very often incrusted outside with stalac tites of ice. As the ice melts, you drink. I once over- heard two ladies talking in the next roora to me, and one of them said, ^Weii. if I have a "weakness for any one thing, it is for a mint julep 1'—a very amiable weakness, and proving her good sense and good taste. They are, m fact, like the American ladies, irrésistible." 1 table-spoonful of white pulverized sugar. 2^ do. water, mix well with a spoon. Take tbree or four sprigs of fresh mint, and press them well in the sugar and water, until the flavor jf the mint is extracted ; add one and a half wine-glass of Cognac bran dy, and fill the glass "with fine shaved ice, then draw ont the sprigs of mint and iusert them in the ice with the stems downward, so that the leaves will be abo\ e, in the shape of a bouquet ; arrange berries, and sraall pièces ol sliced orange on top in a tasty nianner, dash with Jamaica rura, and sprinkle white sugar on top. Place a straw as represented in the eut, and you have a julep that is fit for an emperor. 88. Mint Jtilep. (UBe large bar glosa.)