1908 The World's Drinks and How to Miw Them by Hon Wm Boothby (1st edition)

THE WORT.ill

DRINKS.

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.

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.

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

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

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