The Washington herald., 1913-06-01

year by year We have to make more
hfghbaIls and rickeys.
but. at that the juIep Is still popular.
Popular enough that Ed Martin. who
Warrington with the mint to make he
juleps. has been able to buy about three
automobiles and Il q rich man"
But he argues that the julep ID much
misunderstood beverage and one well
worth the drinking. and probably after
partakfng of the one that he constructs
you win admit the force Of the. argument
without . struggle.
only they didn't have straws in the
time when the >julep became famous.
They just stuck their noses in and
drank" he explains as he pushes frax-
rant glass garnished with orange and
pineapple over the mahogany to you.
But there II the secret Of the Bishops
tuleps tugging at your vitaIs and you
hurry In search of George Williamson.
He 10 willing to explain.
WELL he says, II take q thin pint
glass and dissolve lump of sugar In the
bottom. Then I MI IL about half full
of pulverized ice, and on the top place
four or i've mint leaves. They must not
be crushed. Then MI up the glass with
ice, pour q jigger and q half of brandy
over the top and frappe IT with q spoon
for about eight minutes When the glass
IL frosted nicely stick Q few spriss
of the mint up In the sides, and there
do. And no straw The real admirer
OF the juiep wants to poke his nose
right down in the mint leaves. He
doesn't want any straw"
That's about all that I know about
the julep," says Mr.. williamson-and
those who have drunk his mixtures say
that Is all that he needs to know.
kahlert Cruahes Leaves.
The julep is as old as the hills I
don't know its history. But I do know
that q man came In here and started
to tell all about the julep he would have
to treat everybody In the house before
he got through. It's long story. But
the high ball and rickey are eciipsing 1t
In popularity"
But that isn't all, there is to learn by
any manner of means about the julep.
They all have their theories. For in
stance. Gus Kahlert, one of the Oldest
of the trade in Washington. holds that
the leaves should be crushed. and he. too.
Is able to demonstrate that there are
some strong arguments In favor of his
recipe.
IT can't say that I am able to see
any change In the demand for juleps,''
Mr.. Kahlert says. I'VE have to make
up about thirty-fve or forty of them
every day and they still come for more
all the time. To be sure, the high ball |
Is more. easily made and more quickly |
trunk so many people want them. but |
the julep viii stand up for a long time, |
yet" |
Billy Lang, a running mate of Gus, |
who holds forth at a hotel that enjoys |
! lot of the Southern patronage, Is even |
, more out-and-out champion Of the |
ulep than Mr.. Kahlert.
They are not falling of ! should say |
lot They are calling for juleps more |
md more every day. think they are |
n greater demand now than they ever
we're. But they won't stand down here |
or some Of the flower gardens that they /
make up for juleps in some places
These cid epicures of the glass don't /
want any orange and pineapple in
heirs"
Charles Stein, head bartender Of the
has an explanation of the
'eneral preference for the simpler
thinks like the ricl<ey and highball.
They don't want to wait for them
julep has to stand. and the modern II
nan. or woman either, for that matter. L
) not a good stander. They can't wait
md there is a lot of difference between h
he way the Northerner and Southerner
Kinks his julep. The Southerner spends /
n hour over II slipping and picking at Ii
: The Northerner draws 1t to him and h
4 two gulps it's gone" /,