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

Mint Julep

1 teaspoon sugar 1 dozen mint leaves 1 jigger Bourbon whiskey 1 j)ony nun

Put the mint leaves into a tall glass in which the julep is to be served. Add the sugar and crush in a little water. Pour in the Bourbon whiskey, then the rum, and fill the glass with shaved ice. Jiggle the mixture with a long-handled spoon (do not stir) until the outside of the glass or metal goblet is heavily frosted. Arrange a bouquet of several sprigs of mint on top just before handing to the recipient, who will ever after bless you. Naturally, one is aware that he takes his life in his hands by even suggesting the way a real mint julep should be prepared, for there are as many recipes for this truly Southern drink as there are southern states in the Union. Julep experts—may their tribe never decrease!—know that correct and authentic recipes take on changes in pass ing from one state to another. Southern colonels, to say nothing of majors, captains, and buck privates, have been known to call for pistols under the duelling oaks when it is even hinted that mint leaves be crushed in prepar ing a julep. Other colonels, majors, etc., emit fire and brimstone, and a Bourbon-laden breath, if the pungent leaves are not crushed in the bottom of the glass and a bouquet of short-to-measure sprigs placed on top in which to snuggle the nose while the nectar is being withdrawn with a reverent, albeit, audible sucking through a straw. There is also a difference of opinion concerning the variety of spirits that go into the making. In the recipe above the pony of rum may be added or subtracted—it all depends on your drinking mathematics. Rum, how ever, gives added zest to a regulation whiskey julep. Twenty-eight