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What Shall We Drink?
glass with finely shaved ice and stir until outside of glass is
frosted. Into this stick a sprig of mint stem downward,
leaving leaves thickly covering the top. Take a good long
whiff of the mint leaves which should be slightly bruised by
the fingers, by the way, and then—drink your Kentucky
Mint Julep.
MIXING A BRANDY MINT JULEP
For a Brandy Mint Julep, dissolve a cube of sugar with
as httle water as possible in a tall seven-ounce glass and add
two ounces of brandy (apricot, peach or whatever you like),
stirring the sugar thoroughly into the brandy. Now a couple
offresh table mintsprigs,bruised first,are placed in the glass,
stems down. Fill glass with finely shaved ice. Garnish top
with a half slice of orange or a few dice of pineapple or both,
and add a dash of Rum. Sip through straws or glass sippers.
MIXING AN OLD FASHIONED MINT JULEP
Into a half tumbler of shaved ice pour two ounces of
brandy (any kind) and not more than two teaspoons of
orange juice strained. Add "gum" not in excess of two tea
spoons and then shake or stir thoroughly. Strain into seven-
ounce tall glass and fill with finely shaved ice into which
thrust a few sprigs of table mint,stems down. Bruise leaves
shghtly to lend aroma. Sip through straws or glass sippers.
MIXING A FRUIT MINT JULEP
Soak a dozen sprigs of table mint in a pint of boiling
water for at least ten minutes to extract full flavor, then
strain and mix thoroughly with a quart of "gum" thinned
shghtly with a cup of hot water. Now into your punch bowl
before adding ice, put the juice of a half dozen lemons and
eight oranges, adding a pint and a haff of Claret wine. Stir
to mix and while stirring pour the mint-flavored "gum."
Now add cracked ice for chilling and whatever additional