Mint Julep

Ingredients

• half a dozen sprigs of fresh mint
• one tablespoonful of sugar
• two of water
• a wineglass and a half of brandy
• fill the glass with shaved ice

Method

1. 1

   Bruise mint in a glass with sugar and water.

2. 2

   Pour in brandy, remove mint, fill with shaved ice, and replace mint with stems down.

3. 3

   Garnish with fresh berries, orange or pineapple slices, and serve.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 309. The excerpt below is the record exactly as published.

ee tablespoonfuls of sugar ; when the wine is hot, iui not boiling, pour it into the eggs, beating the mixture constantly ; if the wine is too hot, it will curdle or cook the eggs; sweeten the mulled wine to taste, grate a little nutmeg on it, add a little allspice, and serve it hot. MINT JULEP. Use for an ordinary tumbler half a dozen sprigs of firesh mint ; bruise the tops a little in the glass with one table- spoonful of sugar and two of water, using a teaspoon ; then pour in a wineglass and a half of brandy ; take out the mint, fill the glass with shaved ice

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