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THE GENTLEMAN'S COMPANION
studied, and taken in one or three gulps-the latter preferred, so the
cura~ao
can seal with its sweet and citric kiss all hint of egg.
HAVANA RAINBOW
PLUS
Another of Sloppy Joe's specialties, and although the colour se–
q1,1ence isn't too scientific, the reaction upon guests is guaranteed true
to form.
One-seventh each of: Grenadine, anisette,
Parfaite Amour,
green
creme de menthe,
yellow
cura~ao,
yellow chartreuse, Jamaica rum.
. . . Serve with rum flaming, and make peace with thy neighbour!
LA ZARAGOZANA'S
NE PLUS ULTRA,
Noun in HAVANA,
FEBRUARY 24th, 1937
This restaurant, frequented mostly by wiser Cubans is one of Ha–
vana's leading places for seafood, and especially Morro Crab, see
Pages 67 and 68,
Volume I.
It hasn't the atmosphere of some of the
older spots, but
amigos,
what red snapper, what
langostas,
what
sau–
mon-the
Habaiiero name for the rare, delicious, mackerel-like ocean
runner, "salmon."
Apricot brandy, benedictine, chartreuse, cointreau, cognac, and
creme de cacao-1/ 6
each.... Then a dash of
anis del mono,
or any
good anisette. Frappe quickly and serve promptly.... A really deli–
cious blend.
Anis del Mono,
or "anis of the monkey's head" is a spe–
cially good and dry Spanish anis, their favourite morning eye-opener.
THE POMPIER HIGHBALL, a FRENCH CoNcEssroN SOMETIMES
CALLED VERMOUTH
CASSIS-the
LATTER BEING the JmcE of CURRANTS
Sitting under awning at any Parisian sidewalk cafe we can see all
sorts and conditions of men seated at small round
m~tal
tables, and
drinking various things for all sorts of reasons. ';['he average French–
man is a funny chap who confines his plain and .fancy drinking to 3
grooves,
2
of which are the eternal wine with meals, and to stimulate
hunger. · · . This Pompier Highball falls into the latter 'class, and
besides all this it is very cooling and refreshing, has a sharp tangy