1910 The Barkeeper's Manual by Raymond E. Sullivan (second edition)

JU L E P S . MINT JULEP.

U se a sm all glass. Pu t in t h r ee sp r igs o f M in t , Fi l l t he gl ass w it h v er y fine ice, One and on e-h alf ji gger s o f H igh sp i r e W h i s ­ k ey, Si f t ip2 t easpoon fu ls su gar on top. T h en in ser t fou r or five fr esh sp r i gs o f M in t in the ice w it h st em s dow nw ar d . Ser ve w it h st r aw . GINGER ALE JULEP. T h e same as a M in t Ju l ep , w it h t he except ion o f l eavi n g out t he su gar , u si n g Gi n ger A l e in ­ st ead o f W h isk ey. TOM GIN JULEP. T h e sam e as a M i n t Ju l ep , u sin g O ld T om Gin inst ead o f W h isk ey. BRANDY JULEP. T h i s d r in k is m ade t he sam e as t he M in t Ju l ep , u sin g Br an d y in st ead o f W h isk ey. RUM JULEP. M ak e in the same w ay as a M i n t Ju l ep , u sin g St . Cr o i x or San t a Cr u z Rum inst ead. SM A S H E S . BRANDY SMASH. I s m ade lik e W h i sk ey Sm ash , u sin g Br an d y in­ st ead o f W h isk ey. 24