Applegreen's Bar Book by John Applegreen (1904, p.47) — Applegreen 1904
| 1 jigger | brandy — brandy | base |
| 1 whole | Sugar cube — cut loaf sugar | base |
| Seasonal fruit — fruit | garnish | |
| 4.5 lump | ice — small ice | other |
| 6 sprig | mint — fresh mint | other |
| port wine — port wine | other |
- Dissolve the sugar in a little water in a large cut glass.
- Add the mint, small ice, and brandy and stir well.
- Pour a small amount of port on top, trim with fruits and mint, and serve with straws.
Garnish: Fruit and mint
Ice: 4 to 5 small lumps
- Nose
- Mint, brandy, and a vinous port accent rise from the glass.
- Palate
- This is exactly the sort of historically useful branch we want to keep, because it preserves a named regional style rather than a generic substitution recipe.
- Finish
- The finish is cool, minty, and faintly wine-darkened.
- Summary
- A theatrically dressed Southern julep with a floated port accent.