Mint Julep a la Creole

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 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


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.