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Chapter VI
How To Make Juleps
WHY it is so believed is problematic, but Kentucky,in
stead of Virginia, is popularly credited with the birth
of the delectable Julep brothers and sisters.
The julep is the ideal drink for a hot day on porch,lawn
or at the racetrack, outdoor games or for just informal
drinking when coolness and refreshnment are desirable.
In honor of the Old Dominion, where the julep actually
was born, I am starting with the original Mint Julep of
Virginia.
MINT JULEP
Into a large goblet place a few sprigs of fresh table mint,
add a tablespoon of white granulated or powdered sugar
(preferably the latter), and press them,with a dash of water,
until the sugar is dissolved, but without tearing the leaves,
merely bruising them. Remove the sprigs of mint and add
not more than three ounces of brandy (any kind you like).
Stir well. Then fill glass with finely shaved ice, almost
snow>' in appearance. Into this stick the sprigs of mint,
stems down,so that the fohage rests on top of the ice, fra
grant and enjoyable. Now fiU the interstices of ice with
cold vichy, seltzer or carbonated water. Place a few bits of
quartered orange slices, strawberries or other fruits in season
on top, among the leaves, and stir slightly. Inhale the re
freshing mint as you sip from the rim, or, if you prefer, im
bibe through straws or glass sippers.
And now that we have duly honored Virginia, let us pass
to the next claimant for the honor of bestowing the julep
upon a thirsty and appreciative world.
MIXING THE KENTUCKY MINT JULEP
Into a tall seven-ounce glass pour one ounce of Creme de
Menthe,and two ounces of whisky or brandy. Now fill the
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