THE ORIGINAL ‘RECEIPT’

MINT JULEP.

Some sprigs of green mint, slightly bruised in a tumbler with a teaspoon. Put in a generous teaspoonful of white sugar; add gradually, stirring and rubbing lightly, enough water to fill the glass three-quarters of the way to the top. Fill up with pounded ice; stir hard; pour into a large glass that you may shake up well, and put in two tablespoonfuls fine brandy. This is called a “hail-storm julep”.

~Harland, Marion. Common Sense in the Household: A Manual of Practical Housewifery. Toronto: G.M. Rose & Sons, 1876.

THE UPDATED RECIPE

• 3 – 5 sprigs of fresh mint
• 2 tsp. granulated sugar
• 3/4 c. cold water
• 1/4 c. crushed ice
• 2 Tb. brandy.

Place the mint in a large glass, and bruise it with a spoon.

Add the sugar and crush it into the mint.

Gradually add the water and stir to dissolve the sugar.

Add the ice and stir.

Pour the mixture into a glass jar; cover it, and shake vigorously.

Add the brandy and stir.

Serve immediately in a glass tumbler. Garnish, if desired.

This quantity makes one individual serving.

Mint Julep is a smooth, refreshing drink for hot summer weather.

MINT JULEP. – This can only be made when fresh green mint is in season.

~Leslie, Eliza. Miss Leslie’s Complete Cookery. Philadelphia: Henry Carey Baird, 1861.

Mint Julep.

This is a Southern decoction, ….Sprinkle white sugar over the top, put a sprig of mint, stem downward, in the ice, and serve with a straw to drink, or sip the julep through.

~Cutter, Sarah. Palatable Dishes. Buffalo: Peter Paul & Bro., 1891.

In the evening I treated Acland at Mr. Scott’s restaurant where we eat [sic] oysters & drank Mint Juleps & came home squibby at 12 o’clock.

~Smith, M. L. Young Mr Smith in Upper Canada. Toronto: University of Toronto Press, 1980.