1933 Here's How by George A Lurie

JULEPS BRANDY JULEP

Brandy

V/j jiggers Rum

1 dash

Mint 4 sprigs Sugar Syrup 1 spoon Bruise mint with syrup and 1 jigger water. Fill tall high- hall glass with shaved ice and strain mixture into it. Add brandy, stir gently, dash rum over, decorate with frosted mint leaves and serve with straws.

CHAMPAGNE JULEP

Brandy

1 jigger Lemon

1 spoon

Champagne

to fill Sugar Syrup 1 spoon

Mint 1 sprig Crush mint with lemon and syrup in highball glass, add brandy and cracked ice. Stir well, fill with champagne, decorate, add mint leaf and serve with straws. GEORGIAN JULEP Brandy 1 jigger Apricot Brandy...! jigger Mint 4 sprigs Sugar Syrup 1 spoon Crush mint with syrup in highball glass. Add cracked ice to fill and other ingredients. Stir gently and serve with straws. GIN JULEP Gin 2 jiggers Mint 4 sprigs Lemon 1 spoon Sugar Syrup 1 spoon Bruise mint with syrup and 1 jigger water. Fill tall high ball glass with ice and strain this into it. Add gin, stir gently, decorate with frosted mint leaves and serve with straws. MINT JULEP Brandy 1 jigger Rum 1 dash Sugar Syrup 1 spoon Mint 4 sprigs Seltzer to ffll 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.

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