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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.