1891 Wehman’s Bartender’s Guide by Henry J. Wehman

'LEHMAN'S BABTENDEBS' GUIDE.

th

them .-ell in t^® mint Is e.xtracted ; tine shaved ice, then 'n the ice with the

add the brandy and fl?I Vho t draw out the sprigs of stems downward so thTt

of a bouquet; arranVe be^^^^^^ on top in a tasty mfnner dash wifh' t P'®°®® sliced orange with a straw. ' Jamaica rum,and servo ® large bar glass.J the fancj^fixings."'^™'' tog^edients as the Mint Julep, omitting Brandy Julep. Same as Mint Julep, without the fancy fixings. Rum Julep. etfaTof brandy' ^Biog St. Croix or Santa Cruz Rum in- Chainpagne Julep.-r Use a large bar glass) 1 lump of white sugar. 1 sprig Mint press to extract the essence Pour the wine into the glass slowK®d-i . continually slowly, stirring gently Dress with sliced orange,grapes and berries,tastily,and serve. Pineapple Julep.—ri^or a party ofsix.) 1 gill of Maraschino. 1 gill of Old Tom Gin. 1 quart bottle Sparkling Moselle ' 1 ripe Pineapple, peeled, sliced and cm- Put all the materials in a glass bowl • in "j glasses, ornamented with berries in season*^' serve In flat The juice of two Oranges. 1 gill of Raspber^ Syrup.

Whiskey Julep.—r Use a lar^re harpioaa , % wine glass full of Water or Selters 3 or 4 sprigs of fresh Mint, diser^i..'^ essence of the Mint is extraclorf Fill up the glass with fine shaved ice " 1 wine glass full of Whiskey. Stir up well with a spoon and ornament thi=- .i oranges, pineapples and berries in a tast*7.if little sugar on top of it; dash with Jamai^ff^"'^®^' table-spoonful of sugar.

* '

' ,

until all the

with mint,

"laica rum,and serve.