Mint Julep (2)

Ingredients

• 1 wineglassful of brandy
• 1 wineglassful of syrup
• fill up with crushed ice
• a few sprays of Mint
• a few small pieces of orange- and lemon-rind

Method

1. 1

   Put 1 wineglassful each of brandy and syrup into a large glass, and fill up with crushed ice; dip a few sprays of Mint in rum, dust with sugar, put them on the top of the ice, float a few small pieces of orange- and lemon-rind on top, and serve with straws.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 542. The excerpt below is the record exactly as published.

fill up with crushed ice; dip a few sprays of Mint in rum, dust with sugar, put them on the top of the ice, float a few small pieces of orange- and lemon-rind on top, and serve with straws. For details respecting Culinary Processes, Utensils, Sauces, dc., referred to, see under their special heads. 3 z 946 TEE ENCYCLOPEDIA OF PEACTICAL COOKERY. Mint — continued. (3) Take half-a-dozen sprigs of fresh Mint, bruise or crush the tops with a spoon in an ordinary tumbler in 1 table-spoonful of sugar and 2 table-spoonfuls of water, put into the tumbler H wineglassfuls of brandy

Cook this with the app: pantry check, scaling, and the assistant.