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CHAMPAGNE JULEP
In large tumbler: crush fou
sprigs of Mint with one lump of
Sugar In little water; half-fill
with cracked Ice, add one glass
of Brandy, pour In Champagne,
stir slowly, decorate with slice
of Pineapple or Orange, serve
with straws.
MINT JULEP
In large tumbler half-filled with
shaved Ice:a teaspoon ofSugar,
five or six sprigs of Mint, one
glass of Bourbon Whiskey;
stir vigorously to bruise Mint
and mix with Whiskey; add
more shaved Ice, stir until glass
is thoroughlyfrosted ; decorate
with sprig of Mint, slice of
Lemon,serve with straws.
BRANDY, GIN, RUM or either WHISKEY JULEP
the same as Mint Julep except use liquor chosen.
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PINEAPPLE JULEP
FOR TWENTY-FIVE DRINKS
In very large bowl or container:
a big lump of Ice, the juice of
two Oranges,one glass each of
Raspberry syrup and Maras
chino, two glasses of Gin, two
quarts of Ackerman-Laurance
dry"Royal"sparkling Saumur,
one ripe Pineapple peeled and
crushed, one pound of fresh
Berries;stir mixture until cold
and serve In wineglass with
spoon. Just before serving,add
a tablespoon of Sugar to pro
duce effervescence.
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