Rum Julep Recipe
The Rum Julep is a vintage julep recipe from Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882. The original wording is preserved here beside a modernized version for easier mixing.
Source: Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882 . Original wording preserved.
Original Recipe
Use large bar glass, 1 tablespoonful of white sugar, 1 pony glass of water. Place a few sprigs of fresh mint in the glass, and mix all together until the flavor of the mint is extracted. Take out the mint and add 1½ wine glasses of St. Croix or Santa Cruz Rum. Fill the glass with cracked ice, and shake well. Insert the sprigs of mint in the ice with the stem downward, ornament the top with 1 slice of orange, 1 slice of pineapple, and berries in season, dash with Jamaica Rum, and sift white sugar on top. Serve with straws.
Modern Recipe
Ingredients
- 1 tablespoon (15 ml) white sugar
- 1 oz (30 ml) water
- Fresh mint sprigs
- 3 oz (90 ml) St. Croix or Santa Cruz rum
- Cracked ice
- 1 slice orange, 1 slice pineapple, berries in season
- Dash of Jamaica rum
Instructions
Fill a glass with water, sugar, and mint sprigs. Mix until the mint flavor is extracted, then remove the mint. Add rum and cracked ice, shake well, and garnish with mint sprigs, orange, pineapple, and berries. Dash with rum and sift sugar on top. Serve with straws.
