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COCKTAILS,
HIGHBALLS,
FIZZES
59
GINGER
ALE
JULEP
For
each
service,
use
2 sprays
of
mint,
i
lemon,
i
teaspoon
ful
of sugar,
i
pint
of
ginger
ale,
Lemon
peeling,
Water,
Ice.
If
there
are
to
be
a
number
served,
the
lemon
juice,
lemon
peel,
sugar
and
a
little
water
may
be
mixed,
crushed
with
the
mint,
and
allowed
to
stand
on
ice
for
half
an
hour
before
mixing.
If
one
is
to
make
only
one
or
two
drinks,
it
is
as
well
to
mix
in
the
glasses.
Put
one
spray
of
mint
in
the
glass,
crush
with
a
spoon;
add
the
sugar,
a
piece
of
the
lemon
peel
and
a
little
water.
Continue
to
mash
with
the
spoon
until
the
juice
is
extracted
from
the
mint
and
some
of
the
volatile
oils
are
extracted
from
the
lemon
peeling,
then
remove
the
crushed
mint
and
peeling.
Add
the
lemon
juice,
stir
and
fill
the
glass,
which
should
be
a
tall
goblet,
with
crushed
ice,
then
pour
in
the
ginger
ale.
Place
a fresh
spray
of
mint
in
the
glass
and
top
with
two
or
three
Maraschino
cherries.
Serve
with
a
straw.
GEORGIA
MINT
JULEP,
i
teaspoonful
of
lemon
juice,
i
teaspoonful
of
powdered
sugar,
i
cupful
of
peach
syrup,
f
cupful
of
white
grape
juice,
4
sprays
of fresh
mint,
Ice.
Use
a
tall
goblet
;
crush
a
spray
of
mint
in
the
bottom
of
the
glass,
add
the
sugar
and
a
very
little
water,
and
stir
until
the
sugar
dissolves;
then
add
the
peach
syrup.
Fill
the
glass
nearly
full
with
crushed
ice
and
fill
with
grape
juice.
Add
several
fresh
sprays
of
mint
and
serve.