99 / 174
Juleps
n
HEjulep is peculiarly an American beverage,and in the
Southern states is more popular than any other. It was
introduced into England by Captain Marryatt^ where it is
now quite a javorite. The gallant captain seems to have
had a penchant for the nectareous drink, and published the
recipe in his work on America. We give it in his own words:
"I must descant a little upon the mint julep, as it is, with
the thermometer at loo degrees, one of the most delightful
and insinuating potations that ever was invented, and may
be drunk with equal satisfaction when the thermometer is
aslow as yo degrees. There are many varieties,such as those
composed of claret, Madeira, etc.; but the ingredients of the
real mint julep are as follows.I learned how to make them,
and succeeded pretty well.Put into a tumbler about a dozen
sprigs of the tender shoots of mint,upon them put a spoonful
of white sugar,and equal proportions of peach and common
brandy, so as to fill it up one-third, or perhaps a little less.
Then take rasped or pounded ice, and fill up the tumbler.
Epicures rub the lips of the tumbler with a piece of fresh
pineapple,and the tumbler itself is very often incrusted out
side with stalactites of
ice.Asthe ice melts, you drink.Ionce
overheard two ladies talking in the next room to me, and
one of them said' Well, if I have a weakness for any one
thing, it is for a mint julep!'—a very amiable weakness,
and proving her good sense and good taste. They are,in fact,
like the American ladies, irresistible."
A Georgia paper recently speaking on this subject says:
"Probably the old-fashioned jidep is in its decadence
as a public drink, but it does not follow that the art of
1 Captain Frederick Marryatt, the English naval officer and novelist.
99
i