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

The one thing upon which the two mint julep schools are fully agreed is this: it was a julep the two C^ohna governors had in mind when making ^eir celebrated observation regarding the length of time between drmks.

Kentucky Mint Julep 1 lump sugar ? sprigs of mint leaves

? jiggers Bourbon whiskey. Note the absence of the amount of Boujon to be used—th^'s important in a julep, no matter from w at which must that is lacking in the above recipe is the shaved ice whiA must go il £ Ilass or metal goblet in which the ,ulep is com pounded. While Georgia may be able to make gwd the boast that the mint julep originated within her ^ appears to be no successful refutation of Kentucky s claim that the Blue Grass State drink. However divided ^J leaves should be crushed or merely dunked, one ^ng is certain-no Kentucky gentleman, far less a Kenmcky colonel, would ever sanction a recipe which placed limitations on the amount of Bourbon that goes into the making. Nor will we here entangle ourselves in the age-long controversy-should a julep be sucked through a straw or drunk from the container? Kentuckians vociferously maintain that the use of astraw rums ajulep. We have tried Kentucky julep with a straw and without both work! On one of his many visits to New Orleans "Marse Henry" Watterson, one-time beloved editor of the Louis- Twenty-nine