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

been thoroughly jiggled, thrust in a bunch of the ten- derest mint shoots arranged to simulate a bouquet. This julep is to be absorbed with a straw, a short one so that the drinker's nose is buried in the very heart of the green nosegay as he drinks, thus adding the de light of aroma to the delight of taste.

San Domingo Julep

1 piece of loaf sugar

l'/2 jigger rum

sprigs of mint Into a tall glass (preferably a metal goblet) drop the sugar and moisten with a Uttle water. Take several mint leaves and crush while the sugar is being muddled with the barspoon. Fill with shaved or finely crushed ice. Pour in the rum. Jiggle to frappe the mixture. Set a bouquet of mint leaves on top before serving. Aslice of orange peel for garnish is ritzy but not strictly necessary. This seems to be the original mint julep that came to Louisiana away back in 1793, at the time the white aristocrats, who were expelled from San Domingo by the uprising of the blacks, settled in New Orleans. In the United States, especially those states south of the Mason and Dixon line, Bourbon whiskey gradually took the place of sugar cane rum as the spirit of the drink. Many advocate the use of both red whiskey and rum in making a julep, but if you wish to quaff the original San Domingo julep use rum alone. Any of the well- known imported or domestic brands will do, such as Bacardi, Cabildo, Carioca, Pontalba, Rumrico, Charles ton, Don Q., Puerto Rico, Jamaica, St. Croix, Red Heart, or Pilgrim. Thirty-one