66 / 226
THE GENTLEMAN'S COMPANION
and finally the grenadine. Do not stir.. . . Garnish with bunch of
fresh mint cut off close up to leaves just before putting in, and add
pineapple stick, slice orange, and what not, to taste. . . . Let frost
before serving.
LAMARR PEACH BRANDY
MINT JULEP
No. V
Down Macon way there are more and better peaches than probably
any other spot on this testy globe of ours, and one family named La–
marr-of whom we know one of the daughters-seems to part own
three whole counties or something, and has probably gazed on larger
numbers of acres in peaches than any young lady of our acquaintance.
In
fact she claimed to have an uncle who was written up in
Fortune
because he developed a machine for taking the fuzz from peaches-a
fact the late Mr. Mack, of Moran
&
Mack, would have been pleased to
know. . . . It is therefore we give credit to a Southern lady who told
us about this Georgia jolliEer and all good men take note. 'Struth and
'tis no drink for weaklings!
Cognac, r'li jiggers
Bar sugar, r tsp
r doz or so sprigs of fresh mint
Georgia peach brandy, r jigger
Long thin slice ripe peach
Spring, or well, or rain, water
Put sugar in large silver or glass Julep glass, and add just enough
water to make it an oily syrup. When smoothly dissolved break off a
couple of the tenderest mint sprigs, and muddle very, very slightly–
leaving them there in aromatic harmony. Take six other sprigs and
gently crush up and about, that no spot may be overlooked of that
glass's inside.
'
Fill with very finely cracked ice, pack down slightly, and pour in
the blended brandies. Garnish with sprigs of mint, and on the straw
drinking side, insert a single stick of sliced ripe peach. . . . Do not
stir.' That prime liquor will percolate through the ice to the very bot–
tom without any trouble. Just sit by quietly and watch the whole
lovely process of frosting.... Then, and then only, drink!
. 66.