For the May 3, 2008 running of the Kentucky Derby, from 1839:
The julep is peculiarly an American beverage, and in the Southern states is more popular than any other. It was introduced into England by Captain Marryatt, where it is now quite a favorite. The gallant captain seems to have had a penchant for the nectareous drink, and published the recipe in his work on America. We give it in his own words: “I must descant a little upon the mint julep, as it is, with the thermometer at 100, one of the most delightful and insinuating potations that ever was invented, and may be drunk with equal satisfaction when the thermometer is as low as 70. There are many varieties, such as those composed of claret, Madeira, &c.; but the ingredients of the real mint julep are as follows. I learned 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 pineapple, and the tumbler itself is very often incrusted outside with stalactites of ice. As the ice melts, you drink. I once overheard two ladies talking in the next room to me, and one of them said, ‘Well, if I have a weakness for any on thing, it is for a mint julep!’ - a very amiable weakness, and proving her good sense and good taste. They are, in fact, like the American ladies, irresistible.”
Thomas, Jerry. How to Mix Drinks: or, The Bon-vivant's Companion . NY: Dick & Fitzgerald, 1862
An old slave recounted that years prior, he prepared juleps made with mint for his master's son on a plantation in Virginia on the Rappahannock River. "Squire Sutherland had a son who… The first thing he did on getting out of bed was to call for a Julep …*” “A dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning.” [Davis, John. Travels of Four Years and a Half in the United States of America; During 1798... London: 1803]
In his book, A Diary in America. 1839, Marryat claimed that the Virginians did not invent the drink, but "In the times of Charles I. and II. it must have been known, for Milton expressly refers to it in his Comus: -
'Behold this cordial julep here ...'
If that don't mean mint-julep, I don't know the English language."
Davis, John. Travels of Four Years and a Half in the United States of America. London: 1803
Acton, Eliza. Modern cookery, in all its branches.1845
Leslie, Eliza. The Lady's Receipt-Book. 1847
Cust, Mary Anne. The Invalid's Own Book: A Collection of Recipes from Various Books. 1853
Terrington, William. Cooling cups and dainty drinks. 1869
Hearn, Lafcadio. La Cuisine Creole. 1885 MINT JULEPS. MADE OF WHISKEY, BRANDY, GIN, ETC., ETC
Corson, Juliet. Miss Corson's Practical American Cookery. 1886
Farmer, Fannie Merritt. The Boston Cooking-School Cook Book. 1896
Williams, Martha McCulloch. Dishes and Beverages of the Old South. 1913
Bullock, Thomas. The Ideal Bartender. 1917 MINT JULEP--Kentucky Style
Adrift in the Arctic Ice Pack: From the History of the First U.S. Grinnell ... by Elisha Kent Kane. 1815
A History of New-York: From the Beginning of the World to the End of the ... 1821
Remarks During a Journey Through North America in the Years 1819, 1820, and ... by Adam Hodgson. 1823
A Diary in America: With Remarks on Its Institutions by Frederick Marryat. 1839
Tait's Edinburgh Magazine by William Tait, Christian Isobel Johnstone. 1841
American Notes for General Circulation. by Charles Dickens. 1842
Hints for the table: or, The economy of good living by John Timbs. 1859