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THE GENTLEMAN'S COMPANION
them in the bottom, and don't crush or bruise at
all.
Fill the chalice
with finely cracked ice.
Turn in two jiggers of the best old bourbon the cellar can afford,
and stir once to settle. Add enough more ice to
fill;
a complete small
bundle of tender mint comes next, trimming the stalks fairly short,
so as to give out their aromatic juices into the Julep. Place in the ice,
and stand aside for a few minutes to frost and acquire general merit.
MANILA POLO CLUB BRANDY JULEP, L1sTED as JULEP No.
VIII,
for
.ALPHABETICAL
not
QUALITY REASONS
Met out in the Philippines in 1926, in '31 and '32-and never for–
gotten.
Sugar,
l
tsp
Cognac,
2Yz
jiggers
Fresh fruit,
du jour
Water,
l
pony
Mint,
1
doz sprigs
Any medium dark rum, 2 tbsp
Powdered sugar,
l
tsp for garnish
Use sixteen ounce glasf:.... Dissolve sugar and water, and toss in
six tender sprigs of mint. Muddle lightly, pack glass with finely
shaved ice, stir once, then turn in the cognac. Decorate with two sticks
fresh ripe pineapple, cherries, a slice of ripe peach, or what not. Now
float on the Jamaica; dust with the final powdered sugar, and spot in
the other sprigs of mint, stems down. . . . Serve with two short
straws. Drink when well frosted. We first saw this Julep in a huge
tumbler with wide mouth and sloping sides, holding around 16
ounces.
ADDITIONAL JULEPS, of RUM and
1
BRANDY
Since neither Scotch nor Irish tal<.e kindly to julepry, the variations
-when those same Marylanders and Kentuckians are absent-can be
any sort of rum, and any sort of brandy.... In the latter case re–
member that most fancy brandies like apricot, cherry and peach are
very sweet, so mix with cognac half and hal£
In
the former, try and
avoid a moo/a Jamaica base, as this is a trifle heavy for the average
. 68.