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ville Courier-Journal, told a young newspaper reporter
his recipe for a real Kentucky mint julep.
"Take a silver goblet, son, one that will hold at least
a pmt, and dissolve a lump of loaf sugar in it with not
more than a tablespoon of water. Take one mint leaf,
no more, and crush it gently between the thumb and
orefinger before dropping it into the dissolved sugar.
• \
5 goblet nearly to the brim with shaved
into it all the Bourbon whiskey the goblet will
* Take a few sprigs of mint leaves and use for
decorating the top of the mixture, after it has been well
frapped with a spoon. Then drink it. But," warned
Marse Henry, "do not use a straw, son."
I know that this was Marse Henry's version of a real
Kentucky mint julep, for I was the young—and thirsty
—newspaper reporter.
Georgia Mint Julep
1 teaspoon powdered sugar
1 pony cognac brandy
1 pony peach brandy
sprigs of tender mint shoots
Use the goblet in which the julep is to be served. Place some of
j '"'"'if''®® f
bottom, with the sugar and a litde water,
and muddle or bruise the leaves. Add the cognac and peach
brandy. Fill ^e goblet with finely crushed ice. Jiggle with the
long-handled barspoon until well frapped.
Jiggling is not stirring.
Stirring calls for a rotary
motion, but "jiggling" is dashing the spoon up and down
st^eadily until the outside of the goblet is frosted. Place
the metal or glass container on atable to do your jiggling
—do not hold the glass for heat of the hand will hinder
frost from forming on the outside. When the julep has
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