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192
Juleps.
a
dozen
of
the
tender
shoots
of
mint
;
upon
them
put
a
spoonful
of
white
sugar,
and
equal
propor-
tions
of
peach
and
common
brandy,
so
as
to
fill
up
one-third,
or
perhaps
a
little
less.
Then
take
rasped
or
pounded
ice,
and
fill
up
the
tumbler.
Epicures
rub
the
lips
of
the
tumbler
with
a
piece
of
fresh
pine-apple,
and
the
tumbler
itself
is
often
incrusted
outside
with
stalactites
of
ice.
As
the
ice
melts,
you
drink.”
Another
Mint
Julep.
—
“
Take
3
sprigs
of
fresh-
gathered
mint
;
put
them
into
a
soda-water
glass
;
add
2
tablespoonfuls
of
sugar,
glass
of
brandy,
juice
of
1
orange
;
in
ten
minutes,
fill
the
glass
up
with
shaven
ice
;
draw
the
mint
out,
and
re-arrange
them,
stem
upwards
;
lay
the
thin
peel
of
orange
on
top
;
pour
on
1
tablespoonful of
rum
and
1
table-
spoonful
of
white
sugar-candy,
crushed
;
suck
through
straws
—
let
me
add
—
devoutly.”
Pine-apple
Julep.
—
1
pint
of
pine-apple
ice,
or
a
fresh
one
sliced
;
juice
of 3
oranges
;
1
gill
of
gin
;
1
bottle
of
Moselle
;
1
pint
of
pounded
ice.
Whisky
Julep.
—
Put
a
few
tops
of
mint
into
a
tumbler
;
add
2
tablespoonfuls
of
sugar
and
3 of
water
;
^pint
of
whisky
;
thin
peel
of
a
quarter
of
a
lemon
;
in
five
minutes
fill
up
with
shaven
ice
;
in
drinking
use
straws,
or
a
stick
of
maccaroni.