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I
THE lJARTENDER'S GUIDE AND SONG
BOOK
METROPOLE
The old Hotel l\ifetropole used to recommend this
one. And we warn you to be careful if you can
take advantage of this offer. They taste so good,
and so smooth. But Daddy, hO\v they make you
feel!
METROPOLITAN
Another reason for the migration from the farms
to the cities. Imagine a farmer trying to equal
this with his jug of moonshine, after
a
hard day's
work.
.
·-· .
MINT JULEP NO. 1
No Bartender's Guide would be complete without
a~
least
on~
_authentic Mint Julep. Here we
give the ongrnal Kentucky l\1int Julep. Many
leave out the Rum, suh
!
But the Rum should
be there.
(What an argument th at statement is going to
cause.)
MINT JULEP NO. 2
The genuine Georgia l\1int Julep permits no care–
lessness. You've got to follow instructions to the
letter, or you'll spoil it. \\That's more, you'll offend
eve ry Southern gentleman alive if you do. Georgia
and Kentucky have been battling over the com–
parative merits of these two Juleps for years, and for
fear of our lives, suh , we'd hesitate to express our
opinion, other than that they are both delicious.
r
J
I
I
I
J
*
H•n·e a
mixing.glass half-full
of
fine
ice
Add
two dashes of
Guin
Syrup
Two dashes of Peyscbaud Bitters
One dash of Ornnge Bitten
H111£
a jigger of Brandy
Half a jigger of French Vermouth
51
!\Iix and strain into a cocktail glass
Add
a
smell
piece of twisted lemon
peel
*
Two lumps of ice
in a
small winegleEs
Three daghee of Gum Syrup
T wo dashes of Boker's Bitters
One pony of Brandy
One pony of French Vermouth
M ix, take out the ice
Add a sma ll piece of lemon
*
Into a large glass ti-lied with ShaYed I ce:
One tablespoonful of Sugar
One-half wineglass of Water
Three or four sprigs of Fresh Mint
Crush till Mint F lavor is extracted
Add one and one-half wineglasses Bourbon
Stir
well. Dash with Jamaica Rum
Decorate with few sprigs of Mint by plant–
ing
the sprigs, stem downward, in the Ice
around the rim of glass
Dress with Fruit and serve
*
Take a large chilled glass and keep your
hands off it while mixing the Julep
Two parts Cognac Brandy
Two parts Peach Brandy
One teaspoonful Powdered Sugar
Ten sprigs freshly picked and washed !\lint
Place the Sugar in the glass, adding just
enough Water to dissolve it. A dd the Mint
being Cllreful
not
to crush it, then
th~
Cognac and
Peach.
Fill the glass
\vith
Shaved Ice and stir gently to bring
Mint
to top without crushing it.
ff
you have
kept your hands off the glass, it
will
be
nicely frosted
when
placed before the
drinker.
'1';
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