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POI COCKTAIL.
All H a waiia ns a nd t ra velers wh o ha ve v isi ted t he Sandw ich Is la nd .
a re fa 111il ia r wi t h this famo us brace r, a nd a ll a ut horiti e. a dmit t ha t in th e
civilized wo rld t here i no class
nf
p eople more blessed w it h healthly diges·
t"·e orga ns tha n the Hawn iia n. D.vs peps i::i
i.·
ent irely unhea rd of. One
reason fo r th is is th at a stn pJe a rt icle of food of t he islande rs is poi and
t a ro flou 1·, which is marle from th e rnnts of a sp ec ies of pond lily th a t grows
111 t he small streams a nd fre sh marshes. Tbe root is very nourishing when
ma de into flour ; one pound of it ba s more nutrition than t en pound s of our
w heat fl our. As a t is8UP-- b11i ld er and brain food it is withou t a n equal. In
t he Isl a nds t he fr es h root is b oil ed lik e egg pla nt , mas hed a nd stra in ed
throug h a coland e r, lik e nrns hed p otatoes, sweeten ed to ta st e, a nd diluted
wit h mil k until it is th in ('no ng h t o drink. Wh en th e fl our is at ha nd th e
pro cess is . impl e r.
Th e Coc kta il shou ld be se rved Ye1y co ld wit h ice.
Liqu or of an y d e,c ript ion may be ad ded, bnt t ha t is . uperfluou .
JTEM- T hi 8 rlrink wi ll ce rtainl y remove t he corn ers fr o111 t he coco.
RAMOS CREOLE COCKTAIL.
A LA STAG CAFE ,
:OH~W
ORLEANS.
S ma ll lump of ugar cru sh ed in g lass, t h ree or four drops of Ang o ·tura
bit ters, four or fj ,·e drop s of P ey chnud b itters, two or t hree drops of
Curai;ao , on e ji gge r of "·hi k ey ; ice, a nd stra in or d r ink wit h ice. A dash
of Absin t he in t he
gl a ~s
b efo re pourin g Cocktai l in th e g l:i ;s ( fo r a roma) .
REX COCKTAIL.
Two -third s C'oaf·es P ly mou t h g in , one-third Itali a n ( Ci nznn o) V ermouth
a nd a da: b of Ora nge bitte rs. Ser ve Ye ry co ld.
ROB ROY COCKTAIL.
. Into a large mixin g gla s of _ c racked ice put two dasl1es of Orange
b it te rs, two drop: of An g ostu ra b it te rs, ha lf a :i1gger of Fren ch Ve rmouth ,
a nd half a j igger of goo d :Scotch w hi skey;
~f· i r
well , strain into a c hill ed
Cocktail glass . squ eeze a p iece of le111o n pee l o,·er t he top, a nd se rv e wit h
ice wa t er on th e . ide.
ROBOLIN COCKTAIL.
Fra ppe equ al part s of Coate. P lym outh g in a nd Cin zan o Jta li an Ve r–
mout h with a piece of t wisf·cd oran ge rind. S t ra in , a nd serv e in ·tern gl ass.
_
ROSSINGTON COCKTAIL.
One- third Cinzan o :I tali a n V e rn1 ont h, t wo-third s Coa t es Ply mnuth gin ,
and t hree pi eces of 01a nge p eel ; fra ppe, strn.in; se n ·e in st ern Cockta il gl as. .
RUBY COCKTAIL.
In to a mix in g g lass of c1a rk ed ice . quirt
H
cl as h of Ora nge bitters,
n,
da . h of ( 'he n;'' co rdia l, half a :ji gger of Sloe g in , and half a jigger of
( 'io zano Ita lia n V ermouth . S tir bri skl y , s trnin into
n
chill ed Cocktail
g lass, squ eeze a pi ece of lemon pee l over th e t op, a nd . en ·e.
RUSSIAN OR ST. PETERSBURG COCKTAIL.
Fill a champa g ne g la Fs with . fin e .i ce a nd ti r it around for a f ew
mom ents to t h oroug hl y c hill f·he g la . s as well as t o moist en it ; now throw
ou t th e ice, a nd fi JI th e g lass with ba r suga r ; oempty th e g lass again, lea \7ing
it. c hill ed a nd frost ed;
d a~h
a fla vor of An go
t 11 rn
b itters a round t he in side
of th e gla . . , acl d a jigger
of
('og n:i c. a nd a p iece of twi st ed l<'mon p eel ;
fi ll th e glas. w ith cold c barnp:i g ne off th e ic<', nncl s1ni le.