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Louisiana Mini- Julep
1 teaspoon powdered sugar
jigger Bourbon whiskey
sprigs of mint
crushed ice
Put a dozen leaves of mint in a barglass, cover with powdered
sugar and just enough water to dissolve the sugar. Crush sugar
and mint leaves gently with a muddler or barspoon. Pour half
the mint and sugar liquid in the bottom of the tall glass in which
the julep is to be served. Then enough shaved or snowball ice
to half fill. Next add the remaining mint and sugar liquid,
fill nearly to the top with shaved ice. Pour, in the Bourbon
until the glass is full to the brim. Place in the refrigerator at
least an hour before serving to acquire ripeness and frost. Top
with mint sprigs.
Time was when the mint julep was strictly a symbol
of the South—a green and silver emblem of Dixie's
friendly leisure. But today the mint julep, that most
glorious of summer drinks, is becoming as popular above
the Mason and Dixon line as below it.
Some term the Louisiana julep the last word in per
fection, so if you have the feeling you haven't sampled a
real julep, try the above. If you are still in doubt and
are willing to go to some trouble, try the one below.
New Orleans Mint Julep
Put the glasses or the metal goblets in the refrigerator
the night before you are to serve juleps. This is a high-
powered julep so you'll need two jiggers of Bourbon
for every glass. In the serving glass drop a layer of
mint leaves, fill one-quarter full with shaved or snow
ball ice, then one teaspoon of powdered sugar. Repeat
until the glass is half ibll. Add one jigger of Bourbon.
Repeat until the glass is full, the second jigger of Bour
bon being the last to go into the glass. Serve on a
tray with a straw or tube in each goblet so that hand
does not touch the container, which is frosted white.
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