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THE LONG AND THE SHORT OF IT 153
The simple water is usually omitted nowa
days. And here is one recipe for a Mint Julep,
Pound a quantity of ice quite fine, enough to
half fill a large tumbler. Add two teaspoonfuls of
sugar. Then add a wine-glass of old brandy, half
a wine-glass of old rum, and two or three sprigs of
mint. 5tir well together, and drink through a
straw.
Another way to make a
Mint "Julep.
Put into a large tumbler two and a half table-
spoonfuls of water, a tablespoonful of sugar, and two
or three sprigs of mint pressed well into the sugar-
and-water to extract the flavour; add one and a
half wine-glassfuls of brandy, fill up with crushed
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 sugar, and dash with rum. Serve
with a straw.
Mint julep, it may be added, is supposed to
have been introduced into England by Captain
Marryat, the nautical novelist.
Pine-apple Julep.
This is a beverage for bookmakers and com
pany-promoters only. All others should substi
tute pine-apple syrup from the tin for the slice of
pine-apple.
Large tumbler. Slice of pine-apple. The juice
of half an orange, ten drops of maraschino, ten drops