Jerry Thomas' Bartender's Guide

Mint Julep.
(Use large bar-glass.)
Take 1 table-spoonful of white pulverized sugar.
½ table-spoonfuls of water, mix well with a spoon.
1 ½ wine-glass full of brandy.

Take three or four sprigs of fresh mint, and press them well in the sugar and water, until the flavor of the mint is extracted ; add the brandy, and fill the glass with fine shaved ice, then draw out the sprigs of mint and insert them in the ice with the stems downward, so that the leaves will be above, in the shape of a bouquet; arrange berries, and small pieces of sliced orange on top in a tasty manner, dash with Jamaica rum, and serve with a straw.

Gin Julep.
(Use large bar-glass.)
The gin julep ia made with the same ingredients as the mint julep, omitting the fancy fixings.

Whiskey Julep.
(Use large bar-glass.)
The whiskey julep is made the same as the mint julep, omitting all fruits and berries.

Pineapple Julep.
(For a party of five.)
Take the juice of two oranges.
1 gill of raspberry syrup.
1 gill of Maraschino.
1 gill of Old Tom gin.
1 quart bottle Sparkling Moselle.
1 ripe pineapple, peeled, sliced and cut up.

Put all the materials in a glass bowl; ice, and serve
in flat glasses, ornamented with berries in season.

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