5 century-old Julep recipes to try this Kentucky Derby

Step back in time and savor the flavors of history with these five julep recipes from Tom Bullock's 1917 book, "The Ideal Bartender." These juleps are perfect for celebrating the Kentucky Derby or any occasion at all.

BRANDY JULEP

Into a small bar glass pour ¾ wineglass of water and stir in 1 heaping teaspoonful of bar sugar. Bruise 3 or 4 sprigs of mint in the sugar and water with a muddler until the flavor of the mint has been extracted. Then withdraw the mint and pour the flavored water into a tall shell glass or large goblet, which has been filled with fine ice, and add: 1 jigger of brandy and 2 dashes Jamaica rum.

Stir well; decorate with few sprigs of mint by planting the sprigs stems downward in the ice around the rim of glass; dress with fruit and serve.

CHAMPAGNE JULEP

Fill medium-size shell glass ⅓ full cracked ice. 2 teaspoonfuls bar sugar. 2 sprigs bruised mint. Pour champagne slowly into the glass, stirring gently at the same time. Dress with fruit; dash with brandy and serve with straws.

KENTUCKY-STYLE MINT JULEP

Use a large silver mug. Dissolve one lump of sugar in one-half pony of water. Fill mug with fine ice.Two jiggers of Old Bourbon Whiskey. Stir well; add one bouquet of mint and serve. Be careful and not bruise the mint.

OVERALL JULEP - ST. LOUIS STYLE

Use a large mixing glass; fill with lump ice, ⅔ wineglass rye whiskey. ⅔ wineglass Gordon Gin, ½ wineglass imported grenadine, juice ½ lemon, juice ½ lime.

Shake well; pour into tall, thin glass; add one bottle imported club soda and serve.

PINEAPPLE JULEP

For a party of 6. Use a small punch bowl.

• 1 quart of sparkling Moselle
• 1 jigger Cusenier grenadine
• 1 jigger maraschino
• 1 jigger Sir Robert Burnette's Old Tom Gin
• 1 jigger lemon juice
• 1 jigger orange bitters
• 1 jigger Angostura Bitters
• 4 oranges, sliced
• 2 lemons, sliced
• 1 ripe pineapple, sliced and quartered
• 4 tablespoonfuls sugar
• 1 bottle Apollinaris water

Place large square of ice in bowl; dress with the fruits and serve Julep in fancy stem glass.