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THE EXOTIC DRINKING BOOK
cherries nestling in the mint. . . . Serve
with
two very short straws,
but let stand until thoroughly frosted before handling, and always
escort it
with
a small napkin, to handle the melting frost on outside of
glass.
Omit the rum
if
a Marylander or Kentuckian is present.
MINT JULEP No. II, with BoURBoN or
RYE
This is another variation, and also good.... Simply proceed just
as in the Monk Antrim version, only leave the slightly bruised mint
in the glass. Half
fill
with ice, and add a few more sprigs of slightly
bruised mint. Fill
with
ice, and finish exactly as above, only omit the
touch of rum. . . . Handle bourbon and rye exactly alike.
MINT JULEP No. III
This would be the same as No. II, only use the tenderest sprigs of
mint and don't bruise at all-leaving the herb to be
its
own delicate
prophet. . . . Having tried all ways we find this has least mint aroma
of all, and as mint saturating the whole affair is so gratifying to our
personal preference, No. III does not include when we are at work.
MINT JULEP No. IV, from SANTIAGO de CuBA, EMPLOYING, NATU–
RALLY, BACARDI
This is not the usual Julep, and we don't want any sleep lost over
the idea. A Cuban gentleman of parts got it up, likes it still, gave us
four and we liked all of them. . . It isn't a Julep as we know it, but
after all who are we?
Carta de Oro
Bacardi,
2Yz
jiggers
Pineapple juice, fresh if possible,
2
tbsp
Lime, juice,
I
fairly large
Grenadine,
2
tsp
Fresh mint and o-arnish
b
Using a fourteen ounce tall glass or goblet, bruise six sprigs of tender
fresh mint very lightly, rubbing over inside glass. Pack
full
of very
finely crushed ice. Pour on lemon juice, pineapple juice then Bacardi,