1933 Mixer's Guide

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MIXER'S GUIDE

CHAMPAGNE JULEP Fill medium sized glass one-third full of cracked ice, one table- spoonful of fine sugar, two sprigs of mint, bruised. Fill slowly with champagne; stir very gently; dress with fruit; dash with brandy and serve with straws.

GIN JULEP

One-half tablespoonful of sugar. Three sprigs of mint. One-half glass fine ice. 100 per cent Dry Gin. Jigger measure. Stir well, trim with fruits in season and serve.

GRAPE JUICE JULEP

One teaspoonful syrup. One-half split of Grape juice in silver cup. Stir. Large bunch of mint on top. Serve with straws.

GIN JULEP Same as Brandy Julep, substituting gin for brandy.

KENTUCKY MINT JULEP

Two teaspoonsful syrup. One jigger Bourbon Whisky in silver cup filled with crushed ice. Stir gently, then take ice pick and from a big piece of ice chop off fine ice so it will adhere to side of cup. Carefully place a large bunch of mint on top and serve with straws. Use large bar glass. One tablespoonful of fine sugar dissolved in one-half wine glass of water. One and one-half wine glasses of brandy. Three sprigs of mint. Press them in the sugar and water until the flavor of mint is extracted. Add the brandy and fill the glass with finely shaved ice; 1 dash of Jamaica rum. Decorate with sprigs of mint and fruits in season and serve with straws. MINT JULEP