Note that in the Julep above, the mint is not pulverized, or ‘smashed.’ In my opinion, that makes it superior to the Smash, in which the mint is smashed and bitter flavor released into the drink. I prefer a non-smashed Julep with plenty of mint so that I get a good amount of menthol (the alkaloid) into the drink without breaking down the mint so much that other bitter alkaloids (found in the thicker parts of the leaves) are also added.
For those that wonder about the Brandy Smash (No. 2) – it is the same as the No. 1 above, but with Jamaica rum dashed on top after the drink is otherwise finished.
Unfortunately, this is just one more bit of pre-prohibtion American mixological knowledge that seems just a bit to finely-pointed to have survived into modern practice. I mostly see Smashes served, even though they are called Juleps.
It is also worthy of note that none of the printed recipes for the Mojito Collins (it was early called a Pedro Collins with mint, after all) from the 1930’s and 1940’s ever indicate to crush the mint – it is just shaken with the other shaken ingredients.
Mint is a special lady and she will give you her best only when she is treated gently.