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"MINT JULEP" (Southern States of America)
The mixing and ingredients of this famous drink vary amongst
bartenders, but I have always found my following recipe very
popular.
Put into a long tumbler about 9 sprigs of tender freshly gathered
mint. Ad d :
11/2
good
teaspoonfuls of Sugar
1/3 measure Bourbon Wh i s ky
1 teaspoonful Peach Brandy
Take the disc end of the bar spoon and pound these ingredients
together, almost into a paste. To derive the full benefit of the mint
flavour allow to stand for 10 minutes before proceeding. Next fill
the glass with crushed powdered ice and add
11/2measures Bourbon or Canadian Club Wh i sky
Dash of Angostura Bitters
Stir gently until the glass is frosted. Decorate the drink with
3 sprigs of mint, also a slice of pineapple or orange. Finally, pour
lightly on the drink a tablespoonful of Brandy. Serve with two
drinking straws.
"FRENCH 7 5 " (Paris)
Use a large goblet glass. Put in several pieces of cracked ice and
add
1 measure Dry Gin
Juice of 1/2 Lemon
1 spoonful Powdered Sugar
Fill glass with Champagne.
"CUBALEEBA" (Havana)
Place in a tall tumbler a large piece of ice and 1 fresh lime cut
in halves. Pour in 1 measure of Bacardi Rum and fill glass with
Co c o -Co l a .
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