161 / 274
— 161 —
MINT JULEP
(Use a large fancy bar glass.)
1 small table-spoonful of sugar;
•J wine-glass of water or setters;
3 or 4 sprigs of fresh mint; dissolve with sugar and
water, until the flavor of the mint is well extracted;
then take out the mint, and add
1^ wine-glass of brandy CMartell).
Fill the glass with fine-shaved ice; stir well, then
take some sprigs of mint, and insert them in the ice
with stem downward, so that the leaves will be on
surface in the shape of a bouquet; ornament with
berries, pine-apple, and orange on top in a tasty man
ner; dash with a little Jamaica rum, and sprinkle with
a little sugar on top; serve with a straw.
This drink is known not only in this country, but
in all parts of the world, by name and reputation (see
illustration, plate No. 8).
CURACOA PUNCH.
(Use a large bar glass.)
i table-spoonful of sugar;
8 or 3 dashes of lemon juice;
wine-glass of water or selters, dissolve well with
a spoon, and fill up the glass with fine-shaved ice;
I wine-glass of brandy (Martell);
1 wine-glass of curagao (red);
i pony-glass of Jamaica rum; stir up well with a
spoon, ornament with grapes, pine-apple, oranges, ber
ries, and cherries (if in season), and serve with a
straw.
The above drink, if mixed correctly, is very delicious
(see illustration, plate No. 12).