1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

"An Ordinary Virginian rises about six o'cloc\. He then drin\s a julep made of rum, and sugar but very strong." 1787.

Juleps

The word Julep is an old and honored one and can be traced as far back as A. D. 1400—long before we ever heard of the Southern States of these United States,where the julep is popularly supposed to be indigenous. For centuries the julep has been described as "some thing to cool or assuage the heat of passion," and "a sweet drink prepared in different ways." We know noth ing of the first definition but will confirm the second statement that it can be made in different ways. The earliest form of the word was iulep. Arabs called it julab, the Portuguese julepe, the Italians giulehhe, Latins named it julapium, Persians, gul-ab, meaning "rose water." The Greeks, alas, did not have a word for it! ]ulep, as we spell it, is French. All this being settled, let us get on with our juleping. Don't use rye whiskey in making a julep. If you do use whiskey let it be Bourbon, which serves its highest purpose when it becomes a component part of that prince of all thirst-quenchers known as the Mint Julep. There are many kinds of mint juleps, one for nearly every Southern State—such as Kentucky, Georgia, Vir ginia, Maryland, Louisiana juleps. We give several of the most popular recipes. "The first thing he did upon getting out of bed was to call for a fulep and I date my own love for whiskey from mixing and tasting my young master's juleps." 1804. Twenty-seven