The Times Picayune Publishing Company

Mint Julep a la Creole

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
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

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