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At the Aquarium, long since pulled down, an American
bar was opened at about the same time, but this was rather
a shoddy affair, and was looked upon more as a sideshow.
The Mint Julep is an American beverage, although the
original Julep was an ancient Persian drink composed of
rose-flavoured water. Captain Marryatt was the first
Englishman to write about it in the year 1815. At first sight
he may seem to have slightly overrated what he describes as
" the most delightful and insinuating of potations," but it
must be borne in mind that he records the fact that the
temperature was over 100 in the shade, and he was being
entertained in royal fashion by one of the wealthiest planters
in the Southern States of America. He remarks that there
were many varieties of Juleps such as those made with 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 and
equal proportions of peach and 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 rub the lips 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 Juleps were made
originally from Wines and Brandy. It was not until the
Civil War broke out that Bourbon Whisky was used, either
from patriotic reasons or necessity, and the habit thus
acquired has persisted to the present day when unless Brandy
is specially ordered, either Rye or Bourbon Whisky is used.
In the section of this book devoted to long drinks I give the
recipe for the well-known julep, and I recommend cordially
the original Mint Julep which appealed so strongly to
Captain Marryatt.
" Planters' Punch " occupied much the same position