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Let, as in the
Rubaiyat,
the "four and seventy jarring sects"
dis–
pute the merits of crushed ice and shaved ice, of pounded mint,
muddled mint and only bruised mint (adjectives which so often lend
themselves equally handily to the julep drinkers themselves) and
the virtue of just a small slug of overproof Jamaica rum floating
on top of the whole creation. This is the Stork julep and it has stayed
and strengthened many brave meri and fair women, confirming them
in the almost ir:_efutable belief that most of the good things of the
world come in glass bottles and that the very best of them say bour·
bon on the outside:
Mint
Julep:
2 oz. bourbon
I tsp. sugar
4 sprigs mint
Mash with muddler. Fill the silver mug with
shaved ice. Stir until the outside of the mug
is
frosted. Decorate with sprigs of mint and
serve with straws. Add green cherry.
Personally, the author cleaves to a slight variance of the foregoing:
four ounces of Jack Daniel's proof bourbon with a float of two
ounces of Hines' Triomph Cognac on top.
Officer, please back the patrol wagon nearer the curb; the step
is
too high for my mother.
106: Stork Club Bar Book