Famous New Orleans Drinks and How to Mix 'Em by Stanley Clisby Arthur (1938, p.33)
| 1.5 jigger | Bourbon whiskey — Bourbon whiskey | base |
| 1 tsp | powdered sugar — Powdered sugar | base |
| mint — Mint sprigs | other | |
| shaved ice — Shaved ice | other |
- Crush a dozen mint leaves with powdered sugar and just enough water to dissolve it in a bar glass.
- Pour half the mint-sugar liquid into the serving glass, half-fill with shaved ice, add the rest of the liquid, nearly fill with more shaved ice, then pour in Bourbon to the brim.
- Refrigerate at least an hour for ripeness and frost, top with mint sprigs, and serve.
Garnish: Mint sprigs
Ice: Shaved ice