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THE EXOTIC DRINKING BOOK
PEACH THUNDERBOLT, BEING No. VI, a LoNG-HoARDED
JuLEP TREASURE from OLD-TIME GEORGIA
This Thunderbolt business is no quip about the effect, but simply
the name of the place just south of Savannah, where we first stumbled
onto this nectar of the gods, this eye.filling, mild, pleasant debauch of
three senses.
Carta de Oro
Bacardi, 3 jiggers-
Sun-ripe, fresh Georgia peach, r
yes, we said 3!
Lime, juice,
Yi
large;
I
average
Fresh mint, dozen sprigs
Sugar,
I
tsp
Take a large goblet and pack it half
full
with finely shaved ice, put
in half the sugar, a trifle of water, and six tender mint heads. Muddle
gently for a moment, rubbing mint all over interior of goblet. The
flavour thus penetrates better. In the center put in a peeled and stoned
peach, cut in halves and stood on edges.
Mix
rum, lime and rest of
sugar. Pack glass full and pour in liquids.... Garnish well with the
remaining mint sprigs, and serve with two
short
straws so the nose can
browse in it. . . . Don't make the mistake of garnishing with a lot
of other fruit, or using cherries. It is the ripe peach which is picked up
by the rum. . . . We have, however, discovered that a teaspoon or two
of good peach brandy floated on before frosting, helps amplify the
basic flavour of the unit.
PENDENNIS CLUB MINT JULEP, BEING No. VII,
&
SEVERELY
UNGARNISHED
Martin Cuneo has for many years manufactured his own concep–
tion of a proper mint Julep to members of Louisville's famous Pen–
dennis Club-mentioned elsewhere in this volume. There are several
minor variations in the gentle art of Juleping, and his is enough off
the usual track for inscription here-as he does not bruise mint, even
slightly.
Take a sixteen ounce silver Julep cup, or the same in glass. Into the
bottom put a lump of sugar and dissolve it in a little spring or well
water. Choose the tenderest mint sprigs and toss in three-arranging