Mint Julep a la Creole

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Large Cut Glass Filled With Water
  • 3 Lumps of Sugar
  • A Tablespoonful of Good Brandy, or Whisky
  • The Juice of Half a Lemon
  • A Bit of Lemon or Orange Peel
  • 6 Sprigs of Fresh Young Mint
  • A Few Ripe Strawberries

Method

Take one large cut glass, half full with water, add six sprigs of fresh Mint, three lumps of sugar. Stir well, till the sugar is absorbed. Add a tablespoonful of good Brandy or Whisky, and stir well. Add a little lemon and orange peel, if desired. Fill the glass with crushed ice, and decorate on top with sprigs of Mint. Place a few ripe strawberries on top of the Mint, sprinkle lightly with crushed sugar, and serve. This Julep was a famous offering at the ancient plantation homes of Louisiana. Sliced orange or sliced pineapple is frequently added.