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Ginger Ale Julep

A historical recipe from What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920).

A historical recipe

What to drink: The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Project Gutenberg eBook #76921.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Digitised by Project Gutenberg, eBook #76921 (https://www.gutenberg.org/ebooks/76921). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. For each service, use: 2 sprays of mint, ½ lemon, 1 teaspoonful of sugar, ½ pint of ginger ale, Lemon peeling, Water, Ice.
  2. If there are to be a number served, the lemon juice, lemon peel, sugar and a little water may be mixed, crushed with the mint, and allowed to stand on ice for half an hour before mixing.
  3. If one is to make only one or two drinks, it is as well to mix in the glasses.
  4. Put one spray of mint in the glass, crush with a spoon;
  5. add the sugar, a piece of the lemon peel and a little water.
  6. Continue to mash with the spoon until the juice is extracted from the mint and some of the volatile oils are extracted from the lemon peeling, then remove the crushed mint and peeling.
  7. Add the lemon juice, stir and fill the glass, which should be a tall goblet, with crushed ice, then pour in the ginger ale.
  8. Place a fresh spray of mint in the glass and top with two or three Maraschino cherries.
  9. Serve with a straw.