1902 Fox's Bartender's Guide

Mint Julep. Use large bm' glass. One tablespoonful of white powdered sugar. Two and one-half tablespoonfuls of water; mix well with a spoon. One and one-half wiue-glass of brandy. Take three or four sprigs of fresh mint and press them well in the sugar andwater, until the flavor of the mint is extracted ; add the brandy, and fill the glass with fine shaved ice, and draw out the sprigs of mint and insert them in the ice with the stems downward, so that the leaves will be above in the shape of a bouquet ; arrange berries and small pieces of sliced orange on top in a tast y manner; dash with Jamaica rum and serve with a straw.

Whiskey Julep. 'Vhiskey Julep is made the same as the regular Mint Julep, but whiskey is substituted for brandy.

Hot Egg Nogg. Use large bm- glass.

One fresh egg. One tablespoonful of sugar. Que-half wine-glass Cognac. One-half wine-glass Jamaica rum. Stir well, add boiling milk while stirring; grate nutmeg on top and serve.

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