Mint Julep (3)

Ingredients

• half-a-dozen sprigs of fresh Mint
• 1 table-spoonful of sugar
• 2 table-spoonfuls of water
• H wineglassfuls of brandy

Method

1. 1

   Take half-a-dozen sprigs of fresh Mint, bruise or crush the tops with a spoon in an ordinary tumbler in 1 tablespoon of sugar and 2 tablespoons of water, put into the tumbler 1 wineglassful of brandy, take out the Mint, and fill up the tumbler with pounded ice; put the Mint in again, the stems downwards, and on the top of the ice arrange either a few freshly-gathered berries, or a slice or two of orange or lemon, or one or two pieces of pineapple.

2. 2

   Serve at once, with straws to drink it through.

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.

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.