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Juleps
85
seltzer or vichy water you determine is needed to suit your
own taste as to strength.
On top float strawberries, either whole or cut into halves,
and plenty of bruised and cut pieces of fresh table mint
leaves. In serving be sure that each guest has a couple of
berries and at least a part of mint sprig in his or her glass.
This portion should give abouttwenty drinks,or less or more,
depending on how much seltzer you use to dilute the mixture.
MIXING A GIN MINT JULEP
In mixing a Gin Mint Julep use the usual 7-ounce tall
julep glass to dissolve a lump of sugar with just enough water
to do so, then pour on the sugar two ounces of sweet or dry
gin,stirring thoroughly. Now flll glass with finely shaved ice
and into the ice thrust one or two fresh mint sprigs, stems
down, bruising the leaves gently to lend more fragrance and
a delicate mint flavor. A half shce of lemon or a whole thin
shce of fresh lime cut into halves can be placed on top of this
deUcious drink. It's fit for epicures, who prefer to sip direct
from glass rather than to use straws or glass sippers.
MIXING A WHISKY MINT JULEP
Pour into your seven-ounce tall julep glass two ounces of
whisky (Rye,Scotch or Bourbon,as you will) and two tea
spoons of "gum." Stir and add one leaf of bruised mint
leaf. FiU glass with finely shaved ice and add one dash of
phosphate. Then thrust into the ice the stem of a sprig of
fresh table mint the leaves of which have been gently bruised
to add aroma and flavor. You may put on top of the ice
sliced berry or diced pineapple decorations, or use two
quarter sUces of orange.
Either drink directfrom glass or use straw or glass sippers.
As a rule, it is better to mix juleps individually, in order
to get the most expert results. A julep should really be a
work of art and repays whatever small pains one goes to in
mixing one.