Springfield globe-republic. (Springfield, Ohio) 1884-1887, 1886-06-13
THE DRINKS OF CUBA.
BEVERAGES THAT ARE PALATA8LE
AND WHOLESOME

a List Of the DistinrtivrIy National Drinks
Which Delight the Citizens Of Havana
The Ever Welcome Lemonade and the
Divine H"rchnta.
There is not even sentiment against
| liquor drinking in Cuba. Yet in Cuba
! YOU will Lot find druukard. leave this
| for the discussion of others, setting down
| the bare fact All liquors that We know
| are used freely But what i a drink Of
| liquor here would not flavor the breath Of
| the average American And hrsldc~,
native and distinCtively national beverages
are remarkable in number and variety.
some of them are - hraIthfUi and
delightful that they should become better
known.
The panalcs are the base of a univuSal
drink III Cuba They are simply lttle
~nowwhltc luaVos made by quickly baking
whipped whites Of eggs to which sugar
has been added Two of these ARE tempt
InEly laid upon the top ot your Elas, Of
water, and LONG slender spoon i also
served The delicate pHnalc~ arr dropped
in the glass, thoroughly stirred un-
I'll diluted in the water when
"panalrS' is ready for drinking
Naranjada is simply Spanish for orange
ade. Three or four great, luscious oranges
are reduced to pulp, n little pulyerZcd
sugar is added, and bit of finely broken
ice stirred In, the whole forming Sp,rn-
rink. OF n like nature and similarly
repaired is rcfesCo de pima for which one
half of a great juicy pineapple is used, n
pineapple 81 large and luscious that the
American feels that he has never before
known this fruit. The last two beverages
are regarded As meat and drink" 10y the
tUbans GuanaVana. or literally sour
sop, Is made from a fruit of the same name
containing pulp of the consistency Of
white cotton, imtvTspCrSed with diminutlye
black, bean like seeds. This food contains
"A sub acid Of remarkable flavor. and the
beverage is particularly palatahlc and
wholesome, holding the highest Of any in
Cuba
ENQUI>ITF N FLAVOR
Tamariudo Is from the fruit Of the tam
arind. the tree being considered the most
beautiful of any ON the island Enormous
quantities of preserves made from the
tamariud fruit are exported to Europe 1t
i exquisite in flavor. possessing both
sweet and acid properties, which give it
erage. Aqua de COCO is the water clear
liquid Of the green cocoa nut, which, rs
the ripening process progresses, becomes
milky white until absorbed in the forma-
tion Of the white cocoaput meat. The
pure liquid is used with the addition of
ice only. 1t is not unpleasant to one un-
accustomed to drinking II, but one must
acquire liking for H. II is said 70 pos
pecially for use in the tropical climate,
and you will see in every cafe half "A cart
load of the uncouth and shapeess green
nuts piled behind the bar They bear no
resemblance whatever to the riprned
cocOanuts.
Ensalada is merely liquid salad, of
which Cubans are very fond, and favored
with fruit Sirups Cehada or barley water
is an infusion Of barley IN water that Is
allowed To stand but twenty four hours,
or until fermentation has scarcely begun
1t is the closest approach to any fer
mented beverage of native production
with which the CUbans can he charged.
There is, of course, here rs everywhere,
the r-welCOme lemonade, which is
about the only palatable nun-intoNiCant
we have in America, aside from the
deadly soda waters. II is here made from
lines exclusively, and is far preferable to
that made with the juice of the lemon If
you can prevail upon him who prepares it
to Use a sufficient number OF the little
lines.
TIE DIVINE HOECHATA.
Cuban lemonade is usually water spoiled
by sugar But the beverage that is made
here more dcliciuusly than in any other
part of the world is horchata, to which |
have previously referred in these papers.
Horchata is really almond milk. Almonds
are pulveriZed to an almost impalpahle
powder, and to this is added the very
finest quality of sugar, the mixture then
being diluted TO drinking consistency.
Though il is q national drink and you can
secure it at nearly every cafe Of the better
class, its proper preparation involves great
nicely and care. My great bellied friend,
in a little box not ten feet square, Op-
posite the Plaza de ArmuS, is the prince Of
hurchata makers in Cuba.
4 tramp came out from Spain to get
rich in Havana, so he could return TO his
country and command an estate and
title. He hired a tramp in Cuba and
and opened his dingy little stall But the
Spanish tramp knew how to brew divine
hUrChata. lie ate with the Chinese, slept
on the floor. sold his nectar faster than he
could make it--fUr he thought he pre-
served his secret even from his helper by
locking himself in and the public out at
any hour Of the day when another brew
ing of horChata was needed-until his
swiftly accruing riches drove him mad
and he suddenly disappeared. The calm,
rotund Cuban tramp took his place the
next day. For some reason he has never