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
Jim Hewes cocktail is the final taste." His favorite drinks to make include the Old Fashioned, Sidecar, and Mint Julep, the latter which Henry Clay introduced to the bar. It remains the Round Robin's signature drink. During the holidays, Hewes offers thematic cocktails, which have included hot spiced cider, hot buttered rum, and a Jingle Bell Julep, a variation on a mint julep with red and green spirits used to symbolize the holiday season. Other cocktails he has created for the holidays include the Poinsettia, which comprises Champagne, framboise and cranberry. In 2013, Hewes created a cocktail program by creating a cocktail