The flowing bowl : a treatise on drinks of all kinds and of all periods, interspersed with sundry anecdotes and reminiscences / by Edward Spencer ("Nathaniel Gubbins").

  • Spencer, Edward, 1844-1910.
Date:
1925
Catalogue details

Licence: In copyright

Credit: The flowing bowl : a treatise on drinks of all kinds and of all periods, interspersed with sundry anecdotes and reminiscences / by Edward Spencer ("Nathaniel Gubbins"). Source: Wellcome Collection.

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    The simple water is usually omitted nowa- days. And here is one recipe for a Mint Julep. Pound a quantity of ice quite fine, enough to half fill a large tumbler. Add two teaspoonfuls of sugar. Then add a wine-glass of old brandy, half a wine-glass of old rum, and two or three sprigs of mint. Stir well together, and drink through a straw. Another way to make a Mint Julep, Put into a large tumbler two and a half table- spoonfuls of water, a tablespoonful of sugar, and two or three sprigs of mint pressed well into the sugar- and-water to extract the flavour ; add one and a half wine-glassfuls of brandy, fill up with crushed ice, shake well, draw the sprigs of mint to the top of the glass with the stems downwards, and decorate with berries in season and small slices of orange ; dust with a little sugar, and dash with rum. Serve with a straw. Mint julep, it may be added, is supposed to have been introduced into England by Captain Marryat, the nautical novelist. Pine-appie Julep. This is a beverage for bookmakers and com- pany-promoters only. All others should substi- tute pine-apple syrup from the tin for the slice ot pine-apple. Large tumbler. Slice of pine-apple. The juice of half an orange, ten drops of maraschino, ten drops