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

Louisiana Mini- Julep

1 teaspoon powdered sugar jigger Bourbon whiskey sprigs of mint crushed ice

Put a dozen leaves of mint in a barglass, cover with powdered sugar and just enough water to dissolve the sugar. Crush sugar and mint leaves gently with a muddler or barspoon. Pour half the mint and sugar liquid in the bottom of the tall glass in which the julep is to be served. Then enough shaved or snowball ice to half fill. Next add the remaining mint and sugar liquid, fill nearly to the top with shaved ice. Pour, in the Bourbon until the glass is full to the brim. Place in the refrigerator at least an hour before serving to acquire ripeness and frost. Top with mint sprigs. Time was when the mint julep was strictly a symbol of the South—a green and silver emblem of Dixie's friendly leisure. But today the mint julep, that most glorious of summer drinks, is becoming as popular above the Mason and Dixon line as below it. Some term the Louisiana julep the last word in per fection, so if you have the feeling you haven't sampled a real julep, try the above. If you are still in doubt and are willing to go to some trouble, try the one below. New Orleans Mint Julep Put the glasses or the metal goblets in the refrigerator the night before you are to serve juleps. This is a high- powered julep so you'll need two jiggers of Bourbon for every glass. In the serving glass drop a layer of mint leaves, fill one-quarter full with shaved or snow ball ice, then one teaspoon of powdered sugar. Repeat until the glass is half ibll. Add one jigger of Bourbon. Repeat until the glass is full, the second jigger of Bour bon being the last to go into the glass. Serve on a tray with a straw or tube in each goblet so that hand does not touch the container, which is frosted white. Thirty-three