1 spoon of powdered sugar



1 small shot of Bourbon Whiskey

1 small shot of peach brandy

A few sprigs of mint leaves

Mix as directed for a standard julep. Use plenty of crushed ice and frappe with a long-handled bar spoon.

It is heresy even to mention it, but some Georgia julep experts make theirs by substituting Bourbon Whiskey for cognac brandy. Whichever you use, the Bourbon or brandy, remember that quicker and prettier frosting will result if you use a silver or other metal goblet rather than glass. The outside of the container must be kept dry if it is to take on a good frost, so do not hold it in your hand when mixing.

St. Regis Mint Julep

1 teaspoon of sugar

1 teaspoon of water

1 dozen mint leaves

1 large shot of rye whiskey

½ shot of rum

1 dash of grenadine

Into a tall glass crush the mint leaves with a bar spoon. Dissolve the sugar in water and stir. Pour in the whiskey and rum, then the grenadine syrup. Fill the glass with crushed ice and mix with the spoon. When properly frapped decorate the top with sprigs of mint.

This recipe departs in two ways from the usual—the use of rye for Bourbon and the introduction of grenadine syrup. In spite of its straying from the neither straight nor narrow path of Bourbon, this julep is exceedingly good on a hot day, or any day, for that matter. It is the julep that was served at the St. Regis Restaurant bar and was the pride of head bartender John Swago.

Louisiana Mint Julep

1 teaspoon of powdered sugar

1 ½ shots of Bourbon Whiskey

A few sprigs of mint

Crushed ice

Put a dozen leaves of mint in a bar glass, cover with powdered sugar and just enough water to dissolve the sugar.

Crush sugar and mint leaves gently with a muddler or bar spoon. Pour half the mint and sugar liquid in the bottom of the tall glass in which the julep is to be served. Then enough shaved or snowball ice to half full.

Next add the remaining mint and sugar liquid and fill nearly to the top with shaved ice. Pour in the Bourbon until the glass is full to the brim.

Place in the refrigerator at least an hour before serving to acquire ripeness and frost. Top with mint sprigs.

There once was a time when the mint julep was strictly a symbol of the South—a green and silver emblem of Dixie's friendly leisure. But today the mint julep, that most glorious of summer drinks, is becoming as popular above the Mason and Dixon line as below it. It is very typical to walk into a bar or cocktail lounge and find a line of juleps resting on their stone coasters (http://www.thirstycoasters.com/servlet/-strse-Garden-Accents/Categories).

Some term the Louisiana julep the last word in perfection, so if you have the feeling you haven't sampled a real julep, try the above. If you are still in doubt and are willing to go to some trouble, try the one below.

New Orleans Mint Julep

Put the glasses or the metal goblets in the refrigerator the night before you are to serve juleps. This is a high-powered julep so you'll need two large shots of Bourbon for every glass. It is also recommended to have absorbent coasters, http://www.thirstycoasters.com/servlet/-strse-Hope%20For%20The%20Cure/Categories, on hand since the frosty glasses will produce much condensation. A good host will not want the drink glasses dripping on their guests.

In the serving glass drop a layer of mint leaves, fill ¼ full with shaved or snowball ice, then one teaspoon of powdered sugar. Repeat until the glass is half full.

Add one shot of Bourbon. Repeat until the glass is full, the second shot of Bourbon being the last to go into the glass. Serve on a tray with a straw in each goblet so that the hand does not touch the container, which will be frosted white.