1936 Shaking in the 60's by Eddie Clarke


The mixing and ingredients ofthis famous drink vary amongst bartenders, but I have always found my following recipe very popular. Put into a long tumbler about g sprigs oftender freshly gathered mint. Add: I%good teaspoonfuls ofsugar measure Bourbon whisky I teaspoonful Peach Brandy Take the disc end of the barspoon and pound these ingredients together, almost into a paste. To derive the full benefit of the mint flavour allow to standfor ten minutes before proceeding. Next fill the glass with crushed powdered ice and add: I measures Bourbon or Rye whisky dash ofAngostura bitters Stir gently until the glass isfrosted. Decorate the drink with3sprigs ofmint, also d. slice ofpine apple or orange. Finally, pour lightly on the drink, a tablespoonful ofbrandy. Serve with two drinking straws.

MintJulep (Southern States of America)

1 measure gm ^measure Creme de Menthe ^measure lemonjuice little white ofegg Shake well and strain into a cocktail glass.

Colombo Special (Colombo, Ceylon)


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