1934 What Shall We Drink by Magnus Bredenbek

84 What Shall We Drink? glass with finely shaved ice and stir until outside of glass is frosted. Into this stick a sprig of mint stem downward, leaving leaves thickly covering the top. Take a good long whiff of the mint leaves which should be slightly bruised by the fingers, by the way, and then—drink your Kentucky Mint Julep. MIXING A BRANDY MINT JULEP For a Brandy Mint Julep, dissolve a cube of sugar with as httle water as possible in a tall seven-ounce glass and add two ounces of brandy (apricot, peach or whatever you like), stirring the sugar thoroughly into the brandy. Now a couple offresh table mintsprigs,bruised first,are placed in the glass, stems down. Fill glass with finely shaved ice. Garnish top with a half slice of orange or a few dice of pineapple or both, and add a dash of Rum. Sip through straws or glass sippers. MIXING AN OLD FASHIONED MINT JULEP Into a half tumbler of shaved ice pour two ounces of brandy (any kind) and not more than two teaspoons of orange juice strained. Add "gum" not in excess of two tea spoons and then shake or stir thoroughly. Strain into seven- ounce tall glass and fill with finely shaved ice into which thrust a few sprigs of table mint,stems down. Bruise leaves shghtly to lend aroma. Sip through straws or glass sippers. MIXING A FRUIT MINT JULEP Soak a dozen sprigs of table mint in a pint of boiling water for at least ten minutes to extract full flavor, then strain and mix thoroughly with a quart of "gum" thinned shghtly with a cup of hot water. Now into your punch bowl before adding ice, put the juice of a half dozen lemons and eight oranges, adding a pint and a haff of Claret wine. Stir to mix and while stirring pour the mint-flavored "gum." Now add cracked ice for chilling and whatever additional