1895 The Mixicologist by C F Lawlor

T HE i\IIX I COLOGI ST.

some fine ice, one and a quarter jigger fine old whiskey; stir, a nd fill up with ice to t op of g lass; now place t wo n ice sprigs of mint in g lass , decorate with fruit , and lastly, a dash of St. Croix rum on t op; sprinkle a little sugar on mint and serve with straws. Gin Julep. (Use large barglass.) The g in julep is made with the same ing redients as the mint julep, omitting the faucy fi x ings. Whiskey Julep. (Use large barglass.) The whisk ey julep is rn ade the same as the mint julep , omitting all fru its and berries.

Pineapple Julep. (For a par ty o f five.) Take the juice of two oranges. I g ill of raspberry syrup.

r g ill of Marasch ino. r g ill of Old Tom g in. r quart bottle of sparkling Moselle. r ripe pineapple, peeled, sliced, and cut up. P ut all the materials in a g lass bowl ; ice, and serve in flat glasses, ornamented with berries in season. Brandy Julep. Same as Big 4, using good brandy in::>tead of wh iskey.

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