1939 The Gentleman's Companion volume II Beeing an Exotic Drinking Book


them in the bottom, and don't crush or bruise at all. Fill the chalice with finely cracked ice. Turn in two jiggers of the best old bourbon the cellar can afford, and stir once to settle. Add enough more ice to fill; a complete small bundle of tender mint comes next, trimming the stalks fairly short, so as to give out their aromatic juices into the Julep. Place in the ice, and stand aside for a few minutes to frost and acquire general merit. MANILA POLO CLUB BRANDY JULEP, L1sTED as JULEP No. VIII, for .ALPHABETICAL not QUALITY REASONS Met out in the Philippines in 1926, in '31 and '32-and never for– gotten. Sugar, l tsp Use sixteen ounce glasf:.... Dissolve sugar and water, and toss in six tender sprigs of mint. Muddle lightly, pack glass with finely shaved ice, stir once, then turn in the cognac. Decorate with two sticks fresh ripe pineapple, cherries, a slice of ripe peach, or what not. Now float on the Jamaica; dust with the final powdered sugar, and spot in the other sprigs of mint, stems down. . . . Serve with two short straws. Drink when well frosted. We first saw this Julep in a huge tumbler with wide mouth and sloping sides, holding around 16 ounces. ADDITIONAL JULEPS, of RUM and 1 BRANDY Since neither Scotch nor Irish tal<.e kindly to julepry, the variations -when those same Marylanders and Kentuckians are absent-can be any sort of rum, and any sort of brandy.... In the latter case re– member that most fancy brandies like apricot, cherry and peach are very sweet, so mix with cognac half and hal£ In the former, try and avoid a moo/a Jamaica base, as this is a trifle heavy for the average . 68. Cognac, 2Yz jiggers Fresh fruit, du jour Water, l pony Mint, 1 doz sprigs Any medium dark rum, 2 tbsp Powdered sugar, l tsp for garnish

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