1948 Shaking with Eddie by Eddie Clarke

"MINT JULEP" (Southern States of America)

The mixing and ingredients of this famous drink vary amongst bartenders, but I have always found my following recipe very popular.

Put into a long tumbler about 9 sprigs of tender freshly gathered mint. Ad d :

11/2 good teaspoonfuls of Sugar 1/3 measure Bourbon Wh i s ky 1 teaspoonful Peach Brandy

Take the disc end of the bar spoon and pound these ingredients together, almost into a paste. To derive the full benefit of the mint flavour allow to stand for 10 minutes before proceeding. Next fill the glass with crushed powdered ice and add

11/2measures Bourbon or Canadian Club Wh i sky Dash of Angostura Bitters

Stir gently until the glass is frosted. Decorate the drink with 3 sprigs of mint, also a slice of pineapple or orange. Finally, pour lightly on the drink a tablespoonful of Brandy. Serve with two drinking straws.

"FRENCH 7 5 " (Paris)

Use a large goblet glass. Put in several pieces of cracked ice and add

1 measure Dry Gin Juice of 1/2 Lemon 1 spoonful Powdered Sugar

Fill glass with Champagne.

"CUBALEEBA" (Havana)

Place in a tall tumbler a large piece of ice and 1 fresh lime cut in halves. Pour in 1 measure of Bacardi Rum and fill glass with Co c o -Co l a .

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