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THE EXOTIC DRINKING BOOK
"PINEAPPLE MILK" or
LECHE PREPARADA PIFIA,
CoL–
LEcTEn in the LoVELY CITY of SAN SALVADOR, CAPITAL of the CENTRAL
AMERICAN REPUBLIC BEARING the SAME NAME
This
is
a truly delicious beverage first brought to my attention by a
lucky friend who stumbled upon it on a trip we made down the cen–
tral American coast, in 1934 in the quite amazingly modern capital of
San Salvador. All the ingredients are easily found.
Pineapple, sun-ripened until good and soft, juice and pulp,
I
Vanilla bean,
2
inch long piece; or
I
tsp extract
Good sound liqueur brandy,
Yi
cup or so; or white Bacardi
Milk, 3 cups
Sugar, brown, to taste; white will do
Pineapple is topped, pared and sliced off core. Then either chopped
into small pieces or crushed in a mortar until almost a pulp-saving
all the rich juices. Blend everything together, let be for two hours, and
serve well chilled and garnished,
if
in the mood, with incidental slices
of orange, pineapple, sprigs of mint, or maraschino
cherr:ies. It is a
grand hot weather potation, and has been known to cause chronic
invalids to take up their-and other-beds and walk.
PINK LADY No. I, from
MIRAMAR
CLUB, out by OLD PANAMA CITY,
PANAMA
We've sat and swum from Miramar Club seven or eight times on
different trips across the Isthmus. The Pink Lady there is enough
different from the usual to make it well listable here.
Old Tom gin,
I
jigger
Sloe gin,
I
jigger
Lemon, juice
Yz
small; or
I
lime
Absinthe,
2f3
tsp
Orange bitters, 3 to 4 dashes
French vermouth,
Yz
jigger
Beaten egg white,
I
tbsp
Grenadine,
I
tsp, to taste
Half fill shaker
with
cracked ice, add egg, then the rest. Shake well
and serve in goblet. This is a drink of considerable shocking power,
and after consumption keep out of the sun, and in touch with friends.
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