1920 What to Drink E L Bertha

COCKTAILS, HIGHBALLS, FIZZES

59

GINGER ALE JULEP

For each service, use 2 sprays of mint, i lemon, i teaspoon ful of sugar, i pint of ginger ale, Lemon peeling, Water, Ice.

If there are to be a number served, the lemon juice, lemon peel, sugar and a little water may be mixed, crushed with the mint, and allowed to stand on ice for half an hour before mixing. If one is to make only one or two drinks, it is as well to mix in the glasses. Put one spray of mint in the glass, crush with a spoon; add the sugar, a piece of the lemon peel and a little water. Continue to mash with the spoon until the juice is extracted from the mint and some of the volatile oils are extracted from the lemon peeling, then remove the crushed mint and peeling. Add the lemon juice, stir and fill the glass, which should be a tall goblet, with crushed ice, then pour in the ginger ale. Place a fresh spray of mint in the glass and top with two or three Maraschino cherries. Serve with a straw. GEORGIA MINT JULEP, i teaspoonful of lemon juice, i teaspoonful of powdered sugar, i cupful of peach syrup, f cupful of white grape juice, 4 sprays of fresh mint, Ice. crush a spray of mint in the bottom of the glass, add the sugar and a very little water, and stir until the sugar dissolves; then add the peach syrup. Fill the glass nearly full with crushed ice and fill with grape juice. Add several fresh sprays of mint and serve. Use a tall goblet ;