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

Brandy Mint Julep

1 spoon powdered sugar 1 pony Bourbon whiskey 1 pony peach brandy sprigs of mint leaves Mix as directed for the juleps in preceding pages. Use plenty of crushed ice and frappe with the long-handled barspoon. It is rank heresy even to mention it, but some Georgia julep experts make theirs by substituting Bourbon whis key for cognac brandy. Whichever you use, Bourbon or brandy, remember that quicker and prettier frosting will result if you use a silver or other metal goblet rather than glass. The outside of the container must be kept dry if it is to take on a good frost, so do not hold it in

your hand when jiggling. Sf. Regis Mint Julep

1 teaspoon sugar 1 teaspoon water

1 dozen mint leaves 1 jigger rye whiskey 14 pony rum 1 dash grenadine sirup

Into a tall glass crush the mint leaves with a barspoon. Dissolve die sugar in water and stir. Pour in the whiskey and rum, then the grenadine sirup. Fill the glass with crushed ice and jiggle with the spoon. When properly frapped decorate the top with sprigs of mint. This recipe departs in two ways from the usual . . . the use of rye for Bourbon and the introduction of grena dine sirup. In spite of its straying from the neither straight nor narrow path of Bourbon, this julep is ex ceedingly good on a hot day, or any day, for that matter. It is the julep that is served at the St. Regis Restaurant bar and is the pride of head-bartender John Swago. Thirty-two