1935 Old Waldorf-Astoria Bar Book

90

OLD WALDORF-ASTORIA BAR BOOK

JULEPS JuLEP: From the Spanish julepe, itself derived from the Arabic and Persian julab = gul (rose) plus ab (water); so that the name is of ancient origin. Today, fresh Mint, as part of a julep, is as unchang– ing as an old-time Persian law. BRANDY

Put three or four sprigs of Mint in mixing glass One-half spoon Sugar One pony Brandy One pony Water; crush well Fill goblet two-thirds with Ice Strain mixture on top Fruit well; decorate with Mint One lump Sugar Three sprigs Mint Two lumps Ice Fill with Champagne In mixer put three sprigs Mint One-half spoon Sugar One pony Water Press well, crushing Mint Add one jigger Whiskey; stir Pour into glass two-thirds full Ice Fruit well; decorate with Mint Three sprigs Mint One jigger Whiskey One dash St. Croix Rum; shaved Ice; stir; Fruit and Mint

CHAMPAGNE

MINT

PRESBREY ..

WHISKEY MINT Three sprigs Mint One-half spoon Sugar