<P> Americans enjoyed not only bourbon - based juleps during the nineteenth century, but also gin - based juleps made with genever, an aged gin . </P> <P> British Captain Frederick Marryat's 1840 book Second Series of A Diary in America describes on page 41 the "real mint julep" thus: </P> <P> There are many varieties (of Mint Julep), such as those composed of Claret, Madiera, &c.; but the ingredients of the real mint - julep are as follows . I learnt how to make them, and succeeded pretty well . Put into a tumbler about a dozen sprigs of the tender shoots of mint, upon them put a spoonful of white sugar, and equal proportions of peach and common brandy, so as to fill it up one - third, or perhaps a little less . Then take rasped or pounded ice, and fill up the tumbler . Epicures rub the lips of the tumbler with a piece of fresh pine - apple, and the tumbler itself is very often incrusted outside with stalactites of ice . As the ice melts, you drink . </P> <P> The 1862 edition of Bar - Tenders Guide: How to Mix Drinks or The Bon - Vivant's Companion by Jerry Thomas includes five recipes for the mint julep (as well as an illustration of how it is to be served) allowing for either Cognac, brandy, gin, whiskey or sparkling Moselle . Thomas states of the mint julep, "...a peculiarly American beverage...It was introduced (later) into England by Captain Maryatt ." </P>

How many ounces in a mint julep cup