1930 The Savoy Cocktail Book

those composed of Claret, Madeira, etc., l)ut tiie itifirredieiits of the real mint julep are as follows. I learned how to make them, and succeeded pretty well. Put into a tumbler about a dozen sprintjs of the tender shoots of mint, upon them put a spoonful of white suf^ar, and equal pro|Dortions of Peach and common Brandy, so as to fill it up one-third, or perhaps a little less. Then t;ike rasped or pounded ice, and fill up the tumbler. Epicures rul) the lijjs of the tumbler with a piece of fresh pineapple, ;md the tumbler itself is very often incrusted outside with stalactites of ice. .\s the ice melts, you drink. I once overheard two ladies talking in the next room to me, and one of them said, ' Well, iff have a weakness for any one thing, it is for a mint julep ! '—a very amiable weakness, and proving her good sense and good taste. They are, in fact, like the American ladies, irrcsislihle."

Use long tumbler. 1 Lump Sugar. 2 Sprigs Mint.

CHAMPAGNE- JULEP.

Fill glass with Champagne. Stir gently and decorate with slices of fruit in season.

PINEAPPLE JULEP. (6 people^, Take a large glass jug and fill it t/j full of crushed ice. Pour in the juice of two oranges, a glass of Raspberry Vinegar, a glass of Maraschino, a glass and a half of Gin, and a bottle of .Sparkling Moselle or Saumur. Pull a pineapple to pieces with a silver fork and place the pieces in the jug. .Stir the mixture, add a little fruit for appearance's sake, and serve.

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