Famous New Orleans Drinks and How to Mix 'Em by Stanley Clisby Arthur (1938, p.31)
| 1.5 jigger | rum — Rum | base |
| 1 whole | sugar — Loaf sugar | base |
| 1 whole | Orange peel — Orange peel | garnish |
| mint — Mint sprigs | other | |
| shaved ice — Shaved ice | other |
- Moisten the sugar with a little water in a tall glass or metal goblet and crush it while muddling several mint leaves.
- Fill with shaved or finely crushed ice, pour in the rum, jiggle to frappe, top with a bouquet of mint, and garnish with orange peel if desired.
Garnish: Mint bouquet and optional orange peel
Ice: Shaved ice
Arthur explicitly treats this as the earlier rum-based julep brought from San Domingo to Louisiana in 1793.