Ayala Julep — The Cocktail Ontologist

Variants (2)

Guide du Barman et du Gourmet Chic by A. Torelli (1921, p.20)

3 sprig	fresh mint — branches de menthe fraiche	base
1 Bordeaux glass	water — eau	dilution
	cut fruit — fruits coupes	garnish
1 glass	red curacao — curacao rouge	modifier
	champagne — champagne	other
1 spoon	crushed ice — glace pilee	other
2 coffee spoon	powdered sugar — sucre en poudre	sweetener

Press the fresh mint with the powdered sugar and water in a large crystal tumbler.
Add the red curacao, fill with Champagne, and add a spoonful of crushed ice.
Stir with a spoon, garnish with cut fruit, and serve with straws.

Garnish: Cut fruit

Ice: Crushed ice

Carlo's Cocktails et Boissons Americaines by Carlo Beltramo (1924, p.20)

3 sprig	fresh mint — branches de menthe fraiche	base
1 Bordeaux glass	water — eau	dilution
	cut fruit — fruits coupes	garnish
1 glass	red curacao — curacao rouge	modifier
	champagne — champagne	other
1 spoon	crushed ice — glace pilee	other
2 coffee spoon	powdered sugar — sucre en poudre	sweetener

Press the fresh mint with the powdered sugar and water in a large crystal tumbler.
Add the red curacao, fill with Champagne, and add a spoonful of crushed ice.
Stir with a spoon, garnish with cut fruit, and serve with straws.

Garnish: Cut fruit

Ice: Crushed ice