Famous New Orleans Drinks and How to Mix 'Em by Stanley Clisby Arthur (1938, p.32)
| 0.5 pony | rum — Rum | base |
| 1 jigger | rye whiskey — Rye whiskey | base |
| 1 tsp | sugar — Sugar | base |
| 1 tsp | water — Water | dilution |
| crushed ice — Crushed ice | other | |
| 12 whole | mint — Mint leaves | other |
| mint — Mint sprigs | other | |
| 1 dash | Grenadine — Grenadine syrup | sweetener |
- Crush the mint leaves in a tall glass.
- Dissolve the sugar in water, stir it in, then add rye, rum, and grenadine.
- Fill with crushed ice, jiggle until frappéed, decorate with mint sprigs, and serve.
Garnish: Mint sprigs
Ice: Crushed ice
Arthur gives this as the julep served at the St. Regis Restaurant bar by John Swago.