1884 The Modern Bartenders' Guide by O. H. Byron

35

GIN JULEP.

Hari-Kari.

Make a whisky sour large enough to half fill a brandy glass or tumbler when stramed, and fill with seltzer or Vichy to suit the party. Dress with fruits in season.

Brandy Julep.

Ismadesame as the Mint Julep, omitting the fancy Ibc- ings, however.

Champagne Julep.

(A large bar glass.)

1lump of white sugar. 1 sprig mint, press to extract the essence. Pour the wine into the glass slowly, stirring gently continually. Dress with sliced orange,grapes aaid berries, tastily,and

serve.

Gin Julep.

(A lai'ge bar glass.)

Fill with fine ice. f table-spoon sugar, i wine-glass water.

...'a.