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JULEPS
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Mint.
Put into a large tumbler two and a half
tablespoonfuls of water, a tablespoonful of icing
sugar, and two or three sprigs of mint pressed
well into the sugar and water to extract the
flavour; add one and a half wineglassfuls of
brandy, fill up with shaved ice, shake well,
draw the sprigs of mint to the top of the glass
with the stems downwards, and decorate with
berries in season and small slices of orange ;
dust with a little icing sugar, and dash with
Jamaica rum. Serve with two straws.
Pineapple.
Put cl slice of peeled pineapple into a large
tumbler, with the juice of half an orange, ten
drops of maraschino, the like of raspberry
syrup, and half a wineglassful of gin; fill the
tumbler with shaved ice, shake well, and add a
quarter of a pint of champagne. Ornament
with berries in season, and serve with two
straws. A quarter of a wineglass of pineapple
syrup can be substituted for the fruit.
Whisky.
This is made the same as the Brandy Julep,
using whisky instead of brandy.