1934 Cocktail Bill Boothby's World Drinks and how to mix them

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BOOTHBY'S WORLD DRINKS

GIN JULEP

Gin

2 jiggers Mint

4 sprigs

Sweet-Sour 2 spoons Bruise mint with sweet-sour and 1 jigger water. Fill tall highball 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 4 sprigs

Sugar Syrup

1 spoon

Mint

Seltzer to fill 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. MINT JULEP, No. 2 Brandy 1 jigger Peach Brandy jigger 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 powdered sugar and serve with straws. 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. MINT JULEP (New Yorker) Cognac 1 jigger Rum 1 dash to fill 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. MINT JULEP, No. 4 Whisky 1 jigger Sugar Syrup 1 spoon Mint 4 sprigs Seltzer Sugar Syrup l spoon Mint 4 sprigs Seltzer

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