1934 Harry Johnson's new and improved Bartenders' Manual

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This drink is liked by the French and by the Amer icans; it is an elegant beverage and a splendid ap petizer; but see that you always have the genuine absinthe only for mixing this drink.

CHAMPAGNE JULEP. (Use a fancy julep glass.)

Take the sugar tongues, and place 1 medium-sized lump of loaf sugar into the glass, add 1 sprig of fresh mint, then pour your champagne (Piper-Heidsieck) into the glass very slowly, and, while doing so, keep on stirring gently all the time; place some slices of oranges, pine-apples, and a few strawberries; ornament the top in a very tasty manner; then serve. The above drink does not require to be stirred, up as much as other juleps, else the champagne will lose its flavor and natural taste, and foam too much (see illustration, plate No. 14). i wine glass of curaqoa (red); J wine glass of chartreuse (yellow); i wine glass of anisette; i wine glass of Kirschwasser or brandy (Martell), wbichever the customer desires. Attention must be paid to prevent the different liquors from running into each other, to have them perfectly separated and distinct. Use a sherry glass for pouring in your different cordials instead of a tea spoon, for the reason that it looks better and accom plishes the work much quicker (see illustration, plate No. 6). BRANDY SHAMPARELLE. (Use a sherry wine glass.)