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191
Cocktails
,
Juleps,
Sfc.
Whisky
Cocktail.
—
£
gill
of
whisky,
1
tea-
spoonful
of
bitters,
2
drops
essence
of
cinnamon
sweeten
with
syrup
;
add
|lb.
of
ice,
pounded.
Cider
Cocktail
.
—
1
pint of
good
cider,
sweetened
to
taste,
slice
of
lemon,
^
pint
of
shaven
ice,
or
iced
aerated
water,
1
drop
of
tincture
of
columba
:
further
improved
by
a
tablespoonful
of
Curagoa.
Crusta
of
Brandy,
Whisky,
or
Gin
.'
—
Peel
a
lemon
to
the
core,
in
one
large
curl
;
put
this
in
a
goblet
;
add
pounded
sugar,
brandy,
and
ice,
or
other
spirit.
Jul&ps
.
—
Of
this
class
of
drinks,
that
nectarous
compound
“
Mint
Julep
”
is
the
most
popular
in
I
1
this
country.
It
is
an
especial
favourite
with
the
Americans,
especially
down
South.
It
was
first
1
brought
into
vogue
here
by
Captain
Marryatt,
who,
I
in
his
work
on
America,
says
:
—
“I
must
descant
a
little
upon
the
mint
julep,
as
it
is,
with
the
ther-
mometer
at
100°,
one
of
the
most
delightful
and
insinuating
potations
that
ever
was
invented,
and
may
be
drunk
with
equal
satisfaction
when
the
I
thermometer
is
as
low
as
70°.
There
are
many
|
varieties,
such
as
those
composed
of
Claret,
Madeira,
I&c.,
but
the
ingredients
of
the
real
mint
julep
I
are
as
follows.
I
learned
how
to
make
them,
and
a
succeeded
pretty
well.
Put
into
a
tumbler
about