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THE EXOTIC DRINKING BOOK
with club soda. A sprig of fresh green mint adds zest, and bright
straws also. As before, the amount of fruit syrups and juices, to ice and
sparkling water, is to individual taste; there is no safe, set, formula for
every race and climate!
THE NASSAU TEA SHAKE, from a TRIP to NASSAU RECENTLY,
and SERVED to THOSE WHo PREFERRED NoT to GAZE upon the CUP
when IT WAs red with WrNE
This is an invigorating drink and we wonder why it has not been
more generally known and appreciated in the States. Simply take
Yi
cup of strong black tea, sugar to taste, and a whole-very fresh-egg.
Pop in a shaker with lots of fairly large cracked ice; shake, then
strain into a sour glass, or small tumbler-with or without ice, and
with or without a topping of chilled club soda.
WEST INDIAN "TEMPERANCE" SHRUB, which MAY BE
MADE from VARYING SPEcrns of FRESH FRmTs, BERRIEs, or what NoT
-to SEASON
&
to TAsTE; NoTED during a <bTAY in BERMUDA NoT too
LONG AGO
This cooling summer thirst-quencher may be made out of wild or
tame cherries, raspberries, strawberries or blackberries-any such
northern fodder; and likewise of sun-ripened sea grapes, pineapple,
mangoes, Surinam cherries, carissas, and a host of other tropical fruits
and berries such as the
Eugenia Jambolina.
. . .
Mixed with
finely
cracked ice and sweet water, it recalls the days of bronze-faced planters
-well, sipping their real Shrubs or Planter's punches, while the
women-folk, the children, sipped their "Temperance" Shrubs!
All we need is a crocke y pot large enough to hold the fruit; a metal
pot large enough to hold the crockery affair. Extract the juice by
dredging fruit well with sugar, adding a stick or so of cinnamon,
placing in crock, and this in ttirn in metal pot. Fill latter, now, wiili.
I
water-making a glorified sort of double boiler. Simmer until juices
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