1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

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MINT JULEP.

diehts ofthe real mintjulep are as follows. Ilearned how to make them,and succeeded pretty well. Putinto a tum bler about a dozen sprigs of the tender shoots of mint, upon them put a spoonful of white sugar, and equal pro portions of peach and common brandy, so as to fill it up one-thh-d, or perhaps a little less. Then take rasped oi pounded ice, and fill up the tumbler. Ejiicures rub the lips ofthe tumbler with a piece of fresh pineapple,and the tumbler itself is very often incrusted outside with stalac tites of ice. As the ice melts, you drink. I once over heard two ladies talking in the next room to me,and one of them said,'Weh. if I have a weakness for any one thing, it is for a mint julep 1'—a very amiable weakness, and proving her good sense and good taste. They are, in fact, like the American ladies, irresistible."

88, Mint Julep.

(Use large bar glass.) 1 table-spoonful of white pulverized sugar.

water, mix well with a spoon, ake thiee or four sprigs of fresh mint, and press them we in the sugar and water,until the flavor of the mint is ex racte , add one and a half wine-glass of Cognac bran- fif' •• glass with flue shaved ice, then draw out spiles of mint and insert them in the ice with the stems dowmvard,so that the leaves will be abot e, in the Shape of a bouquet; arrange berries, and small pieces oi orange on top in a tasty manner,dash with Jamaica rum,and s]u-inkle white sugar on top. Place a straw as nperra." «"