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THE WORT.ill
's
DRINKS.
15
Sandwich Islanders are el..'tremely fond of cocoanut milk, but the American
and English residents improve on the natural flavor by adding a liberal dash
of brandy and shaking the whole with ice.
Samoans have a fermented drink made from Awa root, which, however,
is not popular with whites who have once experienced its effects. According
to report, one glass is sufficient to put the average man under the table,
while three or four glasses have been known to put seasoned di-inkers to bed
for a week.
A favorite cocktail in Havana is inade of one-quarter Curn<Joa, one quarter
maraschino, one-half brandy, a few drops of lemon juice and a dash of Quino
bitters. The mixture must be well stined with ice and strained into thin
glasses.
Cura<Joa and maraschino in equal quantities is a favorite cordial.
It
is
served alone or with a dash of Quino bitters on top. These bitters are much
used in the West Indies in all drinks. They are a pleasa11t stimulant and
excellent stomach tonic and are made from the bark of a tree resembling
Cinchona.
Guirdilec is made in some par ts of the Sandwich Islands.
It
is prepared
from sugar cane. The cane is chopped into pieces an inch or so in length and
placed in a trough exposed to the sun. Water is added from time to time as
fermentation progresses. When this has reached the proper stage the mass
0
is
distilled over a slow fire.
To impart .new sensations to a hardened palate a moderate use of
Mequano is recommended, but long-continued use of this tipple results in the
complete shattering of the nervous system.
The manufacture of Mequano is carried on principally in Honolulu. Native
coffee is roasted and crushed, then mixed with an equal part by weight
ot
molasses and water. The .mass is 11llowed to ferment and the wine is then
distilled.
For "long" drinks residents of the Philippines have compounded two
delicious beverages which vie with one another for preference in the popular
taste. Both are new to Americans, although the ingredients are readily obtain–
able here. The foundation of one consists of cinnamon, cloves and nutmegs,
with strips of orange and lemon peel, the juice of an orange and a lemon, three
ponies of brandy, one of rum and a like quantity of Conichuaro. These ingredi–
ents should be placed in a bowl for two hours, after -which the liquor may be
drawn off, iced and served.
The other "long" drink is made by taking equal parts of all the fruits
available-lime?, lemons, oranges, bananas, pineapples, pears, peaches, grapes,
£gs, raisins and berries. They are crushed together in an earthen mortar, water
is added, and the whole is boHed for twenty minutes. After being allowed to
cool and settle, the clear liquor is drawn off. To every quart of liquor add two
ponies of brandy, one pony of Curai;oa, one pony of maraschino and a dash