From The Blue Grass Cook Book by Minnie C. Fox (1917)
To see the original, click on the page image on the right

PENDENNIS CLUB MINT 
JULEP 

By a well-known member of the club, Louisville, 
Ky. 

These are some essentials . 

1st. Fine, straight, old Kentucky Bourbon 
whisky blended whiskies do not give good results. 

2d. An abundant supply of freshly cut sprigs 
of mint preferably young shoots no portion of 
which has been bruised. 

3d. Dry, cracked flint ice. A glass will an- 
swer the purpose, but a silver mug is preferable. 
At this club, silver cups are kept on ice. A syrup 
of sugar and water is also kept on hand. 

The silver cup is first filled with the ice, and then 
the desired quantity of fine whisky poured in and 
thoroughly shaken with a spoon or shaker until a 
heavy frost forms on the mug. The desired 
amount of syrup is then poured in and stirred 
enough to be mixed. The mint is then carefully 
placed in the mugs with the stems barely sticking 
in the ice and the tops projecting 2 inches above 
the top of the cup. Straws are then placed in the 
cup, reaching from the bottom to about 1 inch 
above the top, and the sooner one sticks one's nose 
in the mint and begins drinking through the 
straws the better. There is no flavor of mint, 
merely the odor. 

Any stinting in quality or quantity materially 
affects the result.