Another way to make a
Mint Julep.
Put into a large tumbler two and a half tablespoonfuls of water, a tablespoonful of sugar, and two or three sprigs of mint pressed well into the sugar-and-water to extract the flavour; add one and a half wine-glassfuls of brandy, fill up with crushed ice, shake well, draw the sprigs of mint to the top of the glass with the stems downwards, and decorate with berries in season and small slices of orange; dust with a little sugar, and dash with rum. Serve with a straw.
Mint julep, it may be added, is supposed to have been introduced into England by Captain Marryat, the nautical novelist.
Pine-apple Julep.
This is a beverage for bookmakers and company-promoters only. All others should substitute pine-apple syrup from the tin for the slice of pine-apple.
Large tumbler. Slice of pine-apple. The juice of half an orange, ten drops of maraschino, ten drops {154} of raspberry syrup, half a wine-glassful of gin; half fill the tumbler with crushed ice, shake well, and top up with champagne. Drink through straws.
Saratoga Brace-up.
Large tumbler, tablespoonful sifted sugar, twelve drops of Angostura bitters, twelve drops of lemon juice, six drops of lime juice, twelve drops of anisette, one fresh egg, and a wine-glass of old brandy. Half fill the glass with crushed ice, shake thoroughly, strain into another large tumbler, and fill up with Seltzer or Apollinaris water.