Classic Recipe No. 24 —

Monk Antrim’s Manila Hotel Mint Julep No. 1

  • 3 3/4 oz bourbon or rye whiskey
  • 2 bar spoons of Demerara rum or Barbados rum
  • 1/4 oz sugar
  • 1 oz water
  • 6 sprigs of mint and 1 fresh mint bunch
  • 2 slices pineapple
  • 4 scarlet cherries

Muddle sugar, water and 6 sprigs of mint in a julep cup.

Be sure to muddle the mint slightly so that the volatile oils are smeared all over the inside of the glass.

Discard muddled mint.

Pack julep cup with crushed ice.

Pour in bourbon, do not stir.

Top with rum.

Cut mint stems off quite short, up to the leaves. Make the glass look like a green bouquet.

Garnish with pineapple on the opposite sides of the mint.

Nestle the cherries in the mint.

Serve with 2 short straws.

Let stand until thoroughly frosted before handling.

NOTE: Omit the rum if a Marylander or a Kentuckian is present.

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