Put into a large tumbler the juice of a small lemon, half a tablespoonful of sifted sugar, and dissolve with one squirt of aërated water from a syphon. Add a liqueur-glass of yellow chartreuse, nearly fill the glass with crushed ice, and add one wine-glassful of old brandy. Stir well and strain.
Bull’s Milk
A large tumbler. One teaspoonful of sifted sugar, half a pint of milk, one-third of a wine-glassful of old rum, one wine-glassful of old brandy. Add ice, shake, strain into another glass, and dust with cinnamon and nutmeg.
Julap, or Julep.
Behold this cordial Julap here,
That flames and dances in his crystal bounds,
With spirits of balm and fragrant syrups mixt.
Although the mint julep is compounded and used principally in the continent of America, the original “julap” is a Persian word, signifying a sweet potion. John Quincey, the author of a dictionary on Physic, describes julap as “an extemporaneous form of medicine, made of simple and compound water, sweetened, and serves for a vehicle to other forms not so convenient to take alone.” {153}
The simple water is usually omitted nowadays. And here is one recipe for a Mint Julep.
Pound a quantity of ice quite fine, enough to half fill a large tumbler. Add two teaspoonfuls of sugar. Then add a wine-glass of old brandy, half a wine-glass of old rum, and two or three sprigs of mint. Stir well together, and drink through a straw.