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Alcoholic Beverages pg 2 >  Mint Julep, Pendennis Club (1904)


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The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)

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 in the mint and begins drinking through the straws the better. There is no flavor of mint, merely the odor.

Any stinting in quality or quantity materially affects the result.

The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'



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