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Some
JFamous
.Ancestral
KENTUCKY
MINT
JULEP
Select
twelve
full
sprigs
of
mint
with
long
stems,
twist
the
bunch
twice,
and
stand
them
in
a
julep
glass.
Fill
with
fînely
crushed
ice
and
pour
over
this
one
heaping
teaspoonful
of
granulated
sugar
that
has
been
thor-
oughly
dissolved
in
two
tablespoonfuls
of
hot
water.
Stir
slightly
to
chill.
Fill
glass
with
old
Bourbon
whisky,
pour
carefully
that
ail
the
whisky
may
stand
on
top
of
the
water.
Let
set
for
about
one
minute,
and
stir
before
drinking.
Place
sprigs
of
mint
on
one
side
of
the
cup
and
drink
from
the
other.
EGGNOG
One
dozen
teaspoonfuls
of
granu-
lated
sugar.
Six
cocktail
glassfuls
of
Bourbon
whisky.
Five
cocktail
glassfuls
of
rum.
Three
cocktail
glassfuls
of
apple
brandy.
Three
cocktail
glassfuls
of
French
brandy.
One
whole
nutmeg,
grated.
Beat
the
yolks
of
fourteen
eggs
until
very
light.
Add
sugar,
and
beat
again
until
thor-
oughly
dissolved.
Then
add
half
of
the
whites
that
have
been
beaten
separately
until
very
stiff.
Beat
mixture
again,
and
add,
whisky,
then
rum,
then
brandy,
a
at
a
time,
stirring
ail
the
while.
Now
stir
in
nutmeg.
Add
three
pints of
fresh
cream,
let
first
De
Cuxe
3\ectpes
for
OLD
FASHIOX
KENTUCKY
APPLE
TODDY
or
APPLE
JACK
Select
one
dozen
apples
and
core,
but
do
not
peel.
Bake
dry
until
nearly
done,
when
pour
on
them
one
pint
of
scalding
water
and
one
heaping
pint
of
granulated
sugar.
Let
cook
doue,
scorching
a
little
brown
on
bottom.
Poiir
ail
in
a
bowl
and
add
one
quart
of
Bourbon
whisky and
one
quart
of
apple
brandy.
One-half
nutmeg
grated.
A
small
pinch
of
brown
cloves.
The
grated
peel
of
one
orange
(using
only
the
very
yellow
part,
noue
of
the
white).
Add
water
to
suit
taste
of
the
drinker.
Serve
hot
in
small
sherbet
glasses.
stand
a
while
(if
possible
over
night),
and
then
beat
in
three pints
of
whipped
cream
that
has
stood
in
freezer
until
thoroughly
chilled.
Serve
in
old-fashion
eggnog
cups.
OLI)
KENTUCKY
TODDY
Take
a
large
silver
goblet
or a
large
toddy
glass.
Fill
two-thirds
full
with
small
lumps
of
ice
(not
too small,
however).
Add
one
dessert
spoonful
of
granu-
lated
sugar
that
has
been
previously
dissolved
in
eue
teaspoonful
of
water.
Stir
until
there
is
a
cold
frost
on
cup.
Then
iill
with
old
Bourbon
whisky,
saving
room
for
one
dessert
spoonful
of
fine
peach
brandy.
Top
off
with
a
long,
very
thin
pièce
of
orange
peel.