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T HE i\IIX I COLOGI ST.
some fine ice, one and a quarter jigger fine old
whiskey; stir, a nd fill up with ice to t op of g lass;
now place t wo n ice sprigs of mint in g lass , decorate
with fruit , and lastly, a dash of St. Croix rum on
t op; sprinkle a little sugar on mint and serve with
straws.
Gin Julep.
(Use large barglass.)
The g in julep is made with the same ing redients
as the mint julep, omitting the faucy fi x ings.
Whiskey Julep.
(Use large barglass.)
The whisk ey julep is rn ade the same as the mint
julep , omitting all fru its and berries.
Pineapple Julep.
(For a par ty o f five.)
Take the juice of two oranges.
I
g ill of raspberry syrup.
r g ill of Marasch ino.
r
g ill of Old Tom g in.
r
quart bottle of sparkling Moselle.
r
ripe pineapple, peeled, sliced, and cut up.
P ut all the materials in a g lass bowl ; ice, and
serve in flat glasses, ornamented with berries in
season.
Brandy Julep.
Same as Big
4,
using good brandy in::>tead of
wh iskey.