1934 Irvin S Cobb's own Recipe Book

Texans, Missourians and Louisianians swear by holy Bour– bon, but all the deft technicians, wheresoever found, agree that the liquor must be old, mellow whiskey - the bland– est in its savor, the richest in its perfume, the most linger– ing in its softly-expiring after-aroma. In the name of the julep I have seen high crimes and .flagrant misdemeanors committed. In one Corn Belt city, which I shall not name here because probably it's enough ashamed of itself already, I have stood in horror and with seared eye-balls have seen a julep converted into a harsh green tea by the sacrilegious use of peppermint sprigs - not mint, peppermint! But if one's fancy inclines that way ,,,why not just swallow a mothball and be done with it? Along the Eastern Seaboard - north of Baltimore, of course, because they know better there - I have been affronted by an architectural monstrosity, containing such foreign substances as flavoring extracts, canned goods, artificial coloring, grated cinnamon, and almost anything else that wasn't nailed down. Any person who would call that a julep - and these savages actually did - would be ... ~ sufficiently ignorant to think Cincinnati is a new form of chewing gum. And once, in Farther Maine, a criminal mas– queradin g as a barkeeper at a summer hotel, reared for me a strange structure that had nearly everything in it except the proper constituents of a julep. It had in it sliced 20