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THE EXOTIC DRINKING BOOK
sour glass, and top off with a squirt of soda, garnished with
2
sprigs
of mint and a stick of ripe pineapple.
CREOLE CONTENTMENT, an I smrnus PLEASANTRY from that
CHARMING HoT-BED of INTRIGUE
&
CuLTURE which Is the PULSE of
the GREAT DELTA CoUNTRY-NEw ORLEANS
This hazard and liability to consistent maidenhood came to our desk
through office of a friend whose father once was Episcopal Bishop of
Washington, and who writes books about pirates. Don't treat this one
lightly,
mes amis.
...
Of cognac, Madeira wine and maraschino, take r pony each; turn
this into a bar glass with ice; toss in r dash of orange bitters, stir well,
pour into a big Manhattan glass or saucer type champagne, and gar–
nish with 3 maraschino cherries: red, green and white.... Our
personal experience is that it is better to cut the
marasc:hinodown by
half, stepping up the cognac in that ratio. That business of the 3
cherries, while no doubt a pretty and chivalrous gesture to the femi–
nine victim is, of course, sheerest swank. It is a good drink and needs
little trimming.
THE
CUBA LIBRE-or
"FREE CuBA"-ANALYZED
&
IMPROVED
This native Island concoction started by accident and has caught on
everywhere throughout the south, has filtered through the north and
west. Last summer, for instance, we ran into Kaaba Lee-brays
5000
feet up in the North Carolina Mountains at High Hampton, the year
before in Mexico City and Seattle. Last week in Palm Beach and Cat
Cay. The only trouble with the drink is that it started by accident and
without imagination, has been carried along by the ease of its supply.
Under any condition it is too sweet.
What's to do? . . . After clinical experimenting for which our
insurance carriers heartily dislike us, we tested several variations of
the original, with this result: the Improved
Cuba Libre
consists of
r big jigger of
Carta de Oro
Bacardi, the juice of
1
small green lime,
and the lime peel after squeezing. Put in a Tom Collins glass, muddle
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