Mint julep of spirituous liquor that has mint steeped in it, taken by Virginians of a morning." Davis’ interviewee mentions his love for whiskey came from his daily preparation of the drink Americans enjoyed not only bourbon-based juleps during the nineteenth century, but also gin-based juleps made with genever, an aged gin. British Captain Frederick Marryat's 1840 book "Second Series of A Diary in America" describes on page 41 the "real mint julep" thus: 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
Cult of the Holy Spirit to the Holy Spirit. The meal consists of the "Holy Spirit Soup", a meat broth that is applied to buttered bread and tempered with mint leaves, either accompanied with the cooked meat used in its preparation, Portuguese sweet bread and sweet rice puree sprinkled with cinnamon. There are many variations on the meat broth recipe that includes the methods of preparing the soup, the availability of side dishes or the consistency of the soup. On the island of Terceira, for example, the Holy Spirit Soup is accompanied by an "alcatra", a plate of meat cooked in red wine in an