32 / 96
Brandy Mint Julep
1 spoon powdered sugar
1 pony Bourbon whiskey
1 pony peach brandy
sprigs of mint leaves
Mix as directed for the juleps in preceding pages. Use plenty of
crushed ice and frappe with the long-handled barspoon.
It is rank heresy even to mention it, but some Georgia
julep experts make theirs by substituting Bourbon whis
key for cognac brandy. Whichever you use, Bourbon
or brandy, remember that quicker and prettier frosting
will result if you use a silver or other metal goblet rather
than glass. The outside of the container must be kept
dry if it is to take on a good frost, so do not hold it in
your hand when jiggling.
Sf. Regis Mint Julep
1 teaspoon sugar
1 teaspoon water
1 dozen mint leaves
1 jigger rye whiskey
14 pony rum
1 dash grenadine sirup
Into a tall glass crush the mint leaves with a barspoon. Dissolve
die sugar in water and stir. Pour in the whiskey and rum, then
the grenadine sirup. Fill the glass with crushed ice and jiggle
with the spoon. When properly frapped decorate the top with
sprigs of mint.
This recipe departs in two ways from the usual . . .
the use of rye for Bourbon and the introduction of grena
dine sirup. In spite of its straying from the neither
straight nor narrow path of Bourbon, this julep is ex
ceedingly good on a hot day, or any day, for that matter.
It is the julep that is served at the St. Regis Restaurant
bar and is the pride of head-bartender John Swago.
Thirty-two