Whisky Julep — The Cocktail Ontologist

Variants (3)

Cooling Cups and Dainty Drinks by William Terrington (1869, p.192) — Terrington 1869

0.25 lemon	lemon peel — Thin peel of a quarter lemon.	acid
	mint — mint tops	base
0.25 pint	whisky	base
3 tablespoonfuls	water	dilution
	ice — shaven ice	other
2 tablespoonfuls	sugar	sweetener

Put a few tops of mint into a tumbler and add the sugar, water, whisky, and thin peel of a quarter of a lemon.
After five minutes fill up with shaven ice and drink with straws or a stick of macaroni.

Garnish: Mint tops and lemon peel.

Ice: Shaven ice

This is a strong English witness to the Southern American whisky-julep style before later simplifications.

The brief standing time before the ice is added allows the mint and citrus to begin opening into the spirit.

Methode pour composer soi-meme Les boissons americaines by Emile Lefeuvre (1889, p.27) — Emile Lefeuvre 1889

1 Madeira glass	water — eau	base
1 Madeira glass	whisky — Whisky according to taste.	base
4 sprig	fresh mint — menthe fraiche	other
1 teaspoon	powdered sugar — sucre en poudre	sweetener

Garnish: Mint

Ice: Crushed ice

Bartenders' Manual by Bartenders Association of America (1913, p.45)

1 dash	Jamaica rum	base
0.75 tablespoon	sugar — Sugar	base
1 wineglass	whisky — Whisky	base
0.5 wineglass	water — Water	dilution
	fruit — Pineapple, oranges and berries	garnish
3.5 sprig	mint — Mint sprigs	other

Press the mint to extract the essence, stir well, arrange the mint stems downward, and dress with fruit before serving with a straw.

Garnish: Mint, pineapple, oranges and berries

See also: Mint Julep, Gin Julep

Terrington recommends using straws or a stick of macaroni in drinking it.