1934 What Shall We Drink by Magnus Bredenbek

Juleps 85 seltzer or vichy water you determine is needed to suit your own taste as to strength. On top float strawberries, either whole or cut into halves, and plenty of bruised and cut pieces of fresh table mint leaves. In serving be sure that each guest has a couple of berries and at least a part of mint sprig in his or her glass. This portion should give abouttwenty drinks,or less or more, depending on how much seltzer you use to dilute the mixture. MIXING A GIN MINT JULEP In mixing a Gin Mint Julep use the usual 7-ounce tall julep glass to dissolve a lump of sugar with just enough water to do so, then pour on the sugar two ounces of sweet or dry gin,stirring thoroughly. Now flll glass with finely shaved ice and into the ice thrust one or two fresh mint sprigs, stems down, bruising the leaves gently to lend more fragrance and a delicate mint flavor. A half shce of lemon or a whole thin shce of fresh lime cut into halves can be placed on top of this deUcious drink. It's fit for epicures, who prefer to sip direct from glass rather than to use straws or glass sippers. MIXING A WHISKY MINT JULEP Pour into your seven-ounce tall julep glass two ounces of whisky (Rye,Scotch or Bourbon,as you will) and two tea spoons of "gum." Stir and add one leaf of bruised mint leaf. FiU glass with finely shaved ice and add one dash of phosphate. Then thrust into the ice the stem of a sprig of fresh table mint the leaves of which have been gently bruised to add aroma and flavor. You may put on top of the ice sliced berry or diced pineapple decorations, or use two quarter sUces of orange. Either drink directfrom glass or use straw or glass sippers. As a rule, it is better to mix juleps individually, in order to get the most expert results. A julep should really be a work of art and repays whatever small pains one goes to in mixing one.