Description
RUM JULEP
Dissolve three tablespoonsful of soft sugar in a little water and add a few sprigs of mint. Let this soak until the flavour of the mint is extracted, and then strain this juice into a tumbler. Add a brandy glass of rum, one or two cherries, a slice of tangerine and any other small fruits that are in season. Fill up the glass with finely crushed ice and serve with straws.
BRANDY JULEP
Fill the glasses or jug with finely cracked or shaved ice. For each person allow one port glass of Cognac. Bruise severalv sprigs of mint with half a teaspoonful of sugar for each person, and strain into the glass or jug. Add a dash of rum for each glass, dress with fruit and a few sprigs of mint which have been moistened and dipped in sugar. Serve with straws.
PINEAPPLE JULEP
(For eight persons)
Use a glass bowl and fill it one quarter full of shaved ice. Add juice of four oranges, two of raspberry syrup, two of Maraschino, three of gin, two quart bottles of sparkling Moselle, one large pineapple, or two small ones, torn with a silver fork into shreds. Stir and dress with fruit.
MINT JULEP
One teaspoonful of crushed mint tips and half a teaspoonful of powdered sugar for each glass. Crush the mint and sugar together in a basin or jug. Fill the glasses or other receptacle with finely cracked or shaved ice. Put in a port glass, of rye or Bourbon whisky (Irish whisky may be substituted) for each person. Stick sprigs of mint round the tops of the glasses or jug, and lay on a thin slice of lemon and a strawberry for each person; let stand until frosted. Serve with straws.
ANOTHER RECIPE FOR MINT JULEP
Dissolve a tablespoonful of sugar in twice that quantity of water, add four sprigs of mint and let them soak until you have extracted all the flavour. Strain this juice into a large and wide-topped glass, add half a tumblerful of whisky, a dash of rum or gin, and fill up with crushed ice. You may decorate the top with a few cherries and one or two sprigs of fresh mint, or, indeed, with any fruit such as pineapple, tangerine and the like. Serve the drink with two straws.
CHAMPAGNE JULEP
Fill tall glasses one-third full of shaved ice, add for each person one lump of sugar or a teaspoon-ful, and two sprigs of mint. Fill up the glasses with champagne, dash with brandy and dress with fruit. Serve with straws.
