|
Classic
Cook Books
< last page | next page >
page 288
PENDENNIS CLUB MINT JULEP
By a well-known member of the club, Louisville, Ky.
These are some essentials:
1st. Fine, straight, old Kentucky Bourbon whisky-blended whiskies do not give
good results.
2d. An abundant supply of freshly cut sprigs of mint-preferably young
shoots-no portion of which has been bruised.
3d. Dry, cracked flint ice. A glass will answer the purpose, but a silver mug
is preferable. At this club, silver cups are kept on ice. A syrup of sugar and
water is also kept on hand.
The silver cup is first filled with the ice, and then the desired quantity of
fine whisky poured in and thoroughly shaken with a spoon or shaker until a heavy
frost forms on the mug. The desired amount of syrup is then poured in and
stirred enough to be mixed. The mint is then carefully placed in the mugs with
the stems barely sticking in the ice and the tops projecting 2 inches above the
top of the cup. Straws are then placed in the cup, reaching from the bottom to
about 1 inch above the top, and the sooner one sticks one's nose
< last page | next page >
Classic
Cook Books
|
