Rum Julep — The Cocktail Ontologist

Family

The Gentleman's Table Guide by E. Ricket and C. Thomas (1871, p.38)

1 wineglass	rum	base
1 tablespoon	sugar — powdered sugar or candy	base
1 wineglass	water	dilution
	berries	garnish
2 slice	Orange	garnish
4 sprig	mint — young mint	other

Garnish: Mint bouquet, berries, and orange slices

Ice: Rasped or shaved ice

Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.33)

1 jigger	Jamaica rum — Substituted for cognac from the preceding julep.	base
	mint — young tender mint	other
1 dessertspoonful	sugar — bar sugar	sweetener

Garnish: Fruit and sugared mint sprigs

Ice: Shaved ice

This is another useful signal that the late nineteenth-century julep family was broader than the later whiskey-only memory.

The service logic is inherited from the full new-style julep template.

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.38)

1 dash	Jamaica rum	base
1.5 wine-glass	rum — St. Croix or Santa Cruz rum	base
1 tablespoon	sugar — White pulverized sugar	base
2.5 tablespoon	water — Water	dilution
	fruit — Berries and sliced orange	garnish
1 glass	ice — Fine shaved ice	other
4 sprig	mint — Fresh mint	other

Mix the sugar and water, press fresh mint into them until the essence is extracted, add the rum, fill the glass with fine shaved ice, arrange the mint bouquet and fruit garnish, dash with Jamaica rum, and serve with a straw.

Ice: Ice

L'Art du Shaker by Dominique Migliorero (1925, p.59)

1 glass

rum — Rum

base

See also: Brandy Julep, Gin Julep

Cross-reference recipe; the source instructs using the Mint Julep preparation with rum substituted for whisky.