28 / 96
Mint Julep
1 teaspoon sugar
1 dozen mint leaves
1 jigger Bourbon whiskey
1 j)ony nun
Put the mint leaves into a tall glass in which the julep is to be
served. Add the sugar and crush in a little water. Pour in the
Bourbon whiskey, then the rum, and fill the glass with shaved
ice. Jiggle the mixture with a long-handled spoon (do not stir)
until the outside of the glass or metal goblet is heavily frosted.
Arrange a bouquet of several sprigs of mint on top just before
handing to the recipient, who will ever after bless you.
Naturally, one is aware that he takes his life in his
hands by even suggesting the way a real mint julep should
be prepared, for there are as many recipes for this truly
Southern drink as there are southern states in the Union.
Julep experts—may their tribe never decrease!—know
that correct and authentic recipes take on changes in pass
ing from one state to another. Southern colonels, to say
nothing of majors, captains, and buck privates, have been
known to call for pistols under the duelling oaks when
it is even hinted that mint leaves be crushed in prepar
ing a julep. Other colonels, majors, etc., emit fire and
brimstone, and a Bourbon-laden breath, if the pungent
leaves are not crushed in the bottom of the glass and a
bouquet of short-to-measure sprigs placed on top in
which to snuggle the nose while the nectar is being
withdrawn with a reverent, albeit, audible sucking
through a straw.
There is also a difference of opinion concerning the
variety of spirits that go into the making. In the recipe
above the pony of rum may be added or subtracted—it
all depends on your drinking mathematics. Rum, how
ever, gives added zest to a regulation whiskey julep.
Twenty-eight