1900 Harry Johnsons Bartenders Manual (Mixellany)

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MINT JULEP (Use a large fancy bar glass.)

1 small table-spoonful of sugar; •J wine-glass of water or selters;

3 or 4 sprigs of fresh mint; dissolve with sugar and water, until the flavor of the mint is well extracted; then take out the mint, and add 1^ wine-glass of brandy (Martell). Fill the glass with fine-shaved ice; stir well, then take some sprigs of mint, and insert them in the ice with stem downward, so that the leaves will be on surface in the shape of a bouquet; ornament with berries, pine-apple, and orange on top in a tasty man- ner; dash with a little Jamaica rum, and sprinkle with a little sugar on top; serve with a straw. This drink is known not only in this country, but in all parts of the world, by name and reputation (see illustration, plate No. 8).

CURACOA PUNCH. (Use a large bar glass.)

1/2 table-spoonful of sugar; 2 or 3 dashes of lemon juice;

\ wine-glass of water or selters, dissolve well with a spoon, and fill up the glass with fine-shaved ice; I wine-glass of brandy (Martell); 1 wine-glass of curagao (red); \ pony-glass of Jamaica rum; stir up well with a spoon, ornament with grapes, pine-apple, oranges, ber- ries, and cherries (if in season), and serve with a straw. The above drink, if mixed correctly, is very delicious (see illustration, plate No. 12).