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

ville Courier-Journal, told a young newspaper reporter his recipe for a real Kentucky mint julep. "Take a silver goblet, son, one that will hold at least a pmt, and dissolve a lump of loaf sugar in it with not more than a tablespoon of water. Take one mint leaf, no more, and crush it gently between the thumb and orefinger before dropping it into the dissolved sugar. • \ 5 goblet nearly to the brim with shaved into it all the Bourbon whiskey the goblet will * Take a few sprigs of mint leaves and use for decorating the top of the mixture, after it has been well frapped with a spoon. Then drink it. But," warned Marse Henry, "do not use a straw, son." I know that this was Marse Henry's version of a real Kentucky mint julep, for I was the young—and thirsty —newspaper reporter. 1 teaspoon powdered sugar 1 pony cognac brandy 1 pony peach brandy sprigs of tender mint shoots Use the goblet in which the julep is to be served. Place some of j '"'"'if''®® f bottom, with the sugar and a litde water, and muddle or bruise the leaves. Add the cognac and peach brandy. Fill ^e goblet with finely crushed ice. Jiggle with the long-handled barspoon until well frapped. Jiggling is not stirring. Stirring calls for a rotary motion, but "jiggling" is dashing the spoon up and down st^eadily until the outside of the goblet is frosted. Place the metal or glass container on atable to do your jiggling —do not hold the glass for heat of the hand will hinder frost from forming on the outside. When the julep has Thirty Georgia Mint Julep