14 / 98
'LEHMAN'S BABTENDEBS' GUIDE.
th<f
them .-ell in
add the brandy and fl?I Vho t
t^® mint Is e.xtracted ;
draw out the sprigs of
tine shaved ice, then
stems downward so thTt
'n the ice with the
of a bouquet; arranVe be^^^^^^
on top in a tasty mfnner dash wifh' t P'®°®® sliced orange
with a straw.
' Jamaica rum,and servo
® large bar glass.J
the fancj^fixings."'^™'' tog^edients as the Mint Julep, omitting
Brandy Julep.
Same as Mint Julep, without the fancy fixings.
Rum Julep.
etfaTof brandy'
^Biog St. Croix or Santa Cruz Rum in-
Chainpagne Julep.-r Use a large bar glass)
1 lump of white sugar.
1 sprig Mint press to extract the essence
Pour the wine into the glass slowK®d-i .
continually
slowly, stirring gently
Dress with sliced orange,grapes and berries,tastily,and serve.
Pineapple Julep.—ri^or a party ofsix.)
The juice of two Oranges.
1 gill of Raspber^ Syrup.
1 gill of Maraschino.
1 gill of Old Tom Gin.
1 quart bottle Sparkling Moselle
'
1 ripe Pineapple, peeled, sliced and cm-
Put all the materials in a glass bowl • in "j
glasses, ornamented with berries in season*^' serve In flat
Whiskey Julep.—r Use a lar^re harpioaa ,
* '
table-spoonful of sugar.
' ,
% wine glass full of Water or Selters
3 or 4 sprigs of fresh Mint, diser^i..'^
essence of the Mint is extraclorf
until all the
Fill up the glass with fine shaved ice "
1 wine glass full of Whiskey.
Stir up well with a spoon and ornament thi=- .i
oranges, pineapples and berries in a tast
*7.ifwith mint,
little sugar on top of it; dash with Jamai^ff^"'^®^'
"laica rum,and serve.