1930 Swallows by Hon WM T Boothby

JULEPS

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GIN JULEP

Gin

2 jiggers Mint

4 sprigs

Lemon 1 spoon Bruise mint with syrup and 1 jigger water. Fill tall highball glass with ice and strain this into it. Add gin, stir gently, decorate with frosted mint leaves and serve with straws. 1 spoon Sugar Syrup

MINT JULEP

Brandy

1 jigger Rum 1 spoon Mint

1 dash

Sugar Syrup

4 sprigs

Seltzer

' .to fill

Bruise mint and stir all well with ice in tall highball glass. Fill with cracked ice, add seltzer to fill, decorate with sprig of mint and fruits and serve with straws. MINT JULEP, No. 2 Brandy 1 jigger Peach Brandy jigger Mint 4 sprigs Sugar Syrup 1 spoon Bruise mint and stir all well with ice in tall highball glass. Fill with cracked ice, add seltzer to fill, decorate with sprig of mint, add fruits and serve with straws. MINT JULEP, No. 3 Whisky to fill Brandy 1 dash Mint 4 sprigs Sugar Syrup 1 spoon Bruise mint and stir all well with ice in tall highball glass. Fill with shaved ice, add whisky to fill, stir slowly until glass frosts, add sprig of mint, dust over with powdered sugar and serve with straws. to fill Bruise mint and stir all well in highball glass. Add cracked ice, stir well, add seltzer to fill, decorate with mint leaves and fruits and serve with straws. MINT JULEP (New Yorker) Cognac 1 jigger Rum 1 dash Sugar Syrup 1 spoon Mint 4 sprigs Seltzer to fill Bruise mint with syrup and strain into tall highball glass. Fill with cracked ice, add cognac, seltzer to fill and dash rum over top. Add frosted mint leaves, decorate with fruits and serve with straws. MINT JULEP, No. 4 Whisky 1 jigger Sugar Syrup 1 spoon Mint 4 sprigs Seltzer