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been thoroughly jiggled, thrust in a bunch of the ten-
derest mint shoots arranged to simulate a bouquet.
This julep is to be absorbed with a straw, a short one
so that the drinker's nose is buried in the very heart
of the green nosegay as he drinks, thus adding the de
light of aroma to the delight of taste.
San Domingo Julep
1 piece of loaf sugar
l'/2 jigger rum
sprigs of mint
Into a tall glass (preferably a metal goblet) drop the sugar and
moisten with a Uttle water. Take several mint leaves and crush
while the sugar is being muddled with the barspoon. Fill with
shaved or finely crushed ice. Pour in the rum. Jiggle to frappe
the mixture. Set a bouquet of mint leaves on top before serving.
Aslice of orange peel for garnish is ritzy but not strictly necessary.
This seems to be the original mint julep that came
to Louisiana away back in 1793, at the time the white
aristocrats, who were expelled from San Domingo by
the uprising of the blacks, settled in New Orleans. In
the United States, especially those states south of the
Mason and Dixon line, Bourbon whiskey gradually took
the place of sugar cane rum as the spirit of the drink.
Many advocate the use of both red whiskey and rum
in making a julep, but if you wish to quaff the original
San Domingo julep use rum alone. Any of the well-
known imported or domestic brands will do, such as
Bacardi, Cabildo, Carioca, Pontalba, Rumrico, Charles
ton, Don Q., Puerto Rico, Jamaica, St. Croix, Red Heart,
or Pilgrim.
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