1955 The U K B G Guide to Drinks (2nd edition revised)

JULEPS

THE MINT JULEP The Mint Julep is an American beverage, although the original Julep was an ancient Persian drink described by dictionaries as being an agreeable liquid medicine in which repulsive medicines are taken. Captain Marryatt was the first Englishman to write about it in the year 1815, saying that he was entertained by one of the wealthiest planters in the Southern States of America. There were many varieties of Juleps, he wrote, such as those made of Claret, Madeira,etc., but the one on which he lavished the most adjectives was the Mint Julep, of which he gave the recipe. "Put into a tumbler about a dozen sprigs of the tender shoots of mint, upon them put a spoonful of white sugar, equal proportions of Peach or common Brandy so as to fill it up to one-third or a trifle less. Then take pounded ice and fill up the tumbler. Epicures wet the lip of the tumbler with a piece of fresh pineapple and the tumbler itself is very often encrusted with ice. When the ice melts you drink." It will be seen from the above that Mint Juleps were originally made with wines and brandy, and according to records, it was not until the Civil War broke out in 1861 that Bourbon was used, either from patriotic reasons or necessity, and the habit thus acquired has persisted to the present day. Mint Julep (Modern Style) Put into 12 oz.tumbler 4 to 6 sprigs of fresh mint,^ tablespoonful of fine sugar, 1 tablespoonful of water,crush the mint,sugar and water together until the sugar is dissolved and the flavour of the mint extracted. Add 2 oz. of Bourbon and fill tumbler with crushed ice. Stir until the outside of glass is frosted. Decorate with mint and serve with straws. Champagne Julep 1 Inmp of sugar,2sprigs of mint,fill tnmblor with iced Champagne, add cherry and slice of orange. 132