1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

I 1

JULEPS. It does not take long to describe a julep, but for all that they are the most indescribably delicious drinks it is possible to manufacture. To make a straight

Mint Julep.

You

mint, the

sprays of fresh

3 or 4

require

in-

will

gredients will be, a glass of brandy, a glass of fine syrup,

Place the sprays of mint upright

up with shaved ice.

fill

Dust them over

having first dipped them lightly in rum.

Cut thin rings of orange and lemon, one — halve them and semi-quarter, fix them, like butter-

with caster sugar.

of each,

Place a straw across the side and

flies amongst the mint.

serve.

Balm Julep.

One wine glassful of peach brandy, J glass of cognac, 1 wine glassful of syrup. Fill up with finely shaved ice, arrange the balm neatly, sprinkle it with noyeau. Dust with sugar ; arrange white and red currant berries amongst the stems, serve with straws.

Tansy Julep.

Take 6 freshly washed tansy leaves. Put in the bottom of a bar glass, a tablespoonful of white castor sugar, or better still, a wine-glassful of syrup. The syrup and the sugar mixing makes all the difi'erence between the coarse and re- fined methods of serving; besides if there is a rush to the bar, the expediency of the syrup method is very palpable. Next take a wine-glass of gin, a dash of noyeau. Fill the tumbler with shaved ice, arrange the tansy sprays. Mix with them strawberries, cherries, blackcurrants, or any fruits on