1934 What Shall We Drink by Magnus Bredenbek

Chapter VI How To Make Juleps WHY it is so believed is problematic, but Kentucky,in stead of Virginia, is popularly credited with the birth of the delectable Julep brothers and sisters. The julep is the ideal drink for a hot day on porch,lawn or at the racetrack, outdoor games or for just informal drinking when coolness and refreshnment are desirable. In honor of the Old Dominion, where the julep actually was born, I am starting with the original Mint Julep of Virginia. MINT JULEP Into a large goblet place a few sprigs of fresh table mint, add a tablespoon of white granulated or powdered sugar (preferably the latter), and press them,with a dash of water, until the sugar is dissolved, but without tearing the leaves, merely bruising them. Remove the sprigs of mint and add not more than three ounces of brandy (any kind you like). Stir well. Then fill glass with finely shaved ice, almost snow>' in appearance. Into this stick the sprigs of mint, stems down,so that the fohage rests on top of the ice, fra grant and enjoyable. Now fiU the interstices of ice with cold vichy, seltzer or carbonated water. Place a few bits of quartered orange slices, strawberries or other fruits in season on top, among the leaves, and stir slightly. Inhale the re freshing mint as you sip from the rim, or, if you prefer, im bibe through straws or glass sippers. And now that we have duly honored Virginia, let us pass to the next claimant for the honor of bestowing the julep upon a thirsty and appreciative world. MIXING THE KENTUCKY MINT JULEP Into a tall seven-ounce glass pour one ounce of Creme de Menthe,and two ounces of whisky or brandy. Now fill the

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