27 / 96
"An Ordinary Virginian rises about six o'cloc\. He then drin\s
a julep made of rum, and sugar but very strong." 1787.
Juleps
The word Julep is an old and honored one and can
be traced as far back as A. D. 1400—long before we ever
heard of the Southern States of these United States,where
the julep is popularly supposed to be indigenous.
For centuries the julep has been described as "some
thing to cool or assuage the heat of passion," and "a
sweet drink prepared in different ways." We know noth
ing of the first definition but will confirm the second
statement that it can be made in different ways.
The earliest form of the word was iulep. Arabs called
it julab, the Portuguese julepe, the Italians giulehhe,
Latins named it julapium, Persians, gul-ab, meaning
"rose water." The Greeks, alas, did not have a word
for it! ]ulep, as we spell it, is French. All this being
settled, let us get on with our juleping.
Don't use rye whiskey in making a julep. If you do
use whiskey let it be Bourbon, which serves its highest
purpose when it becomes a component part of that
prince of all thirst-quenchers known as the Mint Julep.
There are many kinds of mint juleps, one for nearly
every Southern State—such as Kentucky, Georgia, Vir
ginia, Maryland, Louisiana juleps. We give several of
the most popular recipes.
"The first thing he did upon getting out of bed was to call for
a fulep and I date my own love for whiskey from mixing and
tasting my young master's juleps." 1804.
Twenty-seven