1933 Here's How by George A Lurie

114

HERE'S HOW

MINT JULEP, No. 2

Brandy

1 jigger Peach Brandy 1 pony

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 pow dered sugar and serve with straws. MINT JULEP No. 4 Whisky 1 jigger Sugar Syrup 1 spoon Mint 4 sprigs Seltzer 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. to Ml 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. OLD GEORGIA JULEP Whisky 1 jigger Peach Brandy....! jigger Mint 4 sprigs Lemon 1 dash Sugar Syrup 1 spoon Place mint with syrup and lemon in highball glass with a little cracked ice and stir gently. (Do not crush mint.) Add cracked ice to fill, pour in whisky and brandy, stir gently, decorate with frosted mint leaves and serve with straws. MINT JULEP (New Yorker) Cognac 1 jigger Rum 1 dash 4 sprigs Sugar Syrup 1 spoon Mint Seltzer