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Julep, Brandy.
Use lar ge goblet.
Ice, fin e ; fi ll gobl et.
Cognac, 1 jigger.
Mint, sever al sprigs bruised in a
littl e water a nd sugar, w ith a mudd ler
i n a small mi.xing glass; stra in t his into
goblet.
Jamaica rum, 1 clash.
Stir, dr ess with fruit a nd few sprigs
of mint, wh ich bas b een moistened a utl
<lipped in sugar. Serve with straws.
Julep, Champa gne.
Use medium sizo thin glass.
Ice, cracked; fi ll glass 1-3 fu ll.
Sugar, 1 lump.
Mint, two sprigs.
Champagne; pour it in slowly ; st ir
gently; decorate with fru it; dash wit lJ
brandy and ser ve with straw.
Julep, Gin.
Prepa r e in same ma nn er as for
B randy Julep, substituting Holl and gin
for brandy and omi t t he rum fl a vor.
Julep, Mint.
Prepar e in same manner as for
Brandy Julep.
Julep, Pineappie (for p arty of 4) .
Use glass bowl.
Ice, shaved, bowl
1A,
full.
Ora nges, juice of 2.
Raspb erry syrup, 1 gill.
l\farascliino, 1 gill.
Old 'fom gin, 1 gill.
Sparkling Moselle, 1 quart bottle.
Pineappl e, 1, peel ed and sliced small
and chopped.
Stir a nd serve in cockt ail glasses
d ressed with berries.