1931 Cuban Cookery by Blanche Z de Baralt

133

Three or four sprig's fresh mint Fill up glass ~ith shaved ice Do not stir or shake, but let stand three or four minutes until glass is frosted. One wineg'lassful Whisky or Bacardi Ornament with mint and fruit.

OLD SOUTHERN MINT JULEP.

Larg'e cut glass One lump sug'ar disolved little water Four or tive sprigs of mint Several lumps of small ice One jigger Brandy. Stir well Pour small amount of Port on top Trim with fruit and mint Serve with straws.

ln a

wine

SHERRY COBBLER.

Use larg'e thin glass Teaspoonful of syrup

Small piece twisted lemon peel W ineglassful Sherry