Wausau pilot. [volume] (Wausau, Wis.) 1896-1940, 1900-11-27
SOME NEW DRINKS. !
WHAT SOME or OUR NEW LANDS
PRODUCE.


Strange Connections which soothe the
Nerves of Hardened Representatives, that
Don't-rhe Porto Rican CocaKtail-Ha-
waiian Nerve Destroyer.
With the annexation of new terri
tory by the United States the nlmole
fingered dispenser of liquid refresh
ments finds it incumbent upon him .
extend his repertoire, while the devote
of Bacchus has thrust upon him newIy
and strangely compounded assuagers
of the demon Thirst From Cuba, from
Porto Rico, from the Philippines anC
from the Sandwich Islands come llqui
fancies-some native, some invented
by residents of more extensive exper-
fence, hut one and all different from
the fiips and coolers and cocktails.
daisies and sours and mashes of our
native land
First of all must be considered pi-
mento that fragrant stimulabt with end
less possibilities known so well IN
Cuba. A glass well fled with ice, a
lime well squeezed, dash of pimento
dram a spray of settler or club soda,
the mixture then we'll stirred, and you
have fizz which many think better
by far than one of gin or whiskey.
Molasses or brown sugar takes the
place of syrup in the drinks of Porto
Rico and Manila. They give peculiar
flavor much liked by the natives, but
which is not always appreciated by
others. In any of the recipes given
gum may be substituted for molasses
If desired, although in some cases 1t is
the latter which gives the distinctive
flavor.
Another tropical cocktail has for its
base one-third part of vanilla cordial.
To this are added two-thirds brandy
and a dash of pimento dram. The oil
from bit of lemon rind adds zest to
the tipple, and is squeezed upon the top
after stirring
Rice wine is not unknown here, al
though in no great demand. Mulled 1t
is quite favorite in the Philippines,
where, under warm sun, its intoxi-
eating effects are fully appreciated.
A gun barrel is generally used by the
natives in preparing the mulled po-
ton, superstition prevailing that the
drink thus compounded absorbs some
of the peculiarly effective fighting quail
tiles of the gun and gives strength ac-
cordingly
More deadly than rice wine is barley
ale. Old and experienced drinkers have
been brought to grief by a couple of
glasses of this palatabIe intoxicant. 1t
is sometimes mixed with lemon juice,
to deaden the effects, but for the aver
age American the fascinating flavor is
destroyed by such treatment.
Sandwich Islanders are extremely
fond of cocoanut milk, but the Ameri-
can and European residents improve
on the natural liquor by adding lib
eral dash of brandy and shaking the
whole with ice
Samoans have a fermented drink
made from ava root, which, however,
is not popular with whites who have
once experienced its effects. According
to report, one glass is sufficient to put
the average man under the table, while
three or four glasses have been known
to put seasoned drinkers in bed for a
week
A favorite cocktail in Havana is
made of one-quarter curacao, one-quar-
ter maraschino, One-quarter brandy, a
few drops of lemon juice and dash
of quino bitters. The mixture is well
stirred with ice and strained into thin
glasses.
Curacao and maraschino in equal
quantities is favorite cordial. 1t Is
served alone or with dash or quino
bitters on the top. These bitters are
much used in the West Indies in all
drinks. They are pleasant stimulant
and excellent stomach tonic. They are
made from the bark of tree resem-
bling cinchona.
Guirdilec is made in some parts Of
the Sandwich Islands. It is prepared
from sugar cane. The cane is chopped
into pieces an inch or so in length and
placed in a trough exposed to the SUM-
Water is added from time to time as
fermentation progresses. When this
has reached the proper stage the mass
is distillsd over slow fire.
To import new sensations to a hard
ened palate moderate use of meqonao
is recommended, but long continued
use of this tipple results IN the COM
plete shattering of the nervous system.
The manufacture of meqonao Is carried
on principally in Honolulu. Native
coffee is first roasted and crushed, then
mixed with an equal part by weight of
molasses and water. The mass is al
lowed to ferment and the wine is then
distilled.
For ''long" drinks residents of the
Philippines have compounded two de-
licious beverages which vie with one
another for preference in the popular
taste. Both are new to New Workers,
although the ingredients are readily
obtainable here. The foundation of
one consists of cinnamon, cloves and
nutmeg, with strips of orange and lem
on peal, the juice Of an orange and
lemon, three ponies of brandy, one
pony of rum and like quantity of
conichuaro. These ingredients should
be placed in an earthen bowl for two
hours, after which the liquor may be
drawn off, iced and served.
The other "long" drink is made by
taking equal parts Of all the fruits
available-limes, lemons, oranges,
bananas, pineapples, pears, peaches,
grapes, figs, raisins, and berries These
are crushed together in an earthen
mortar, water is added and the whole
is boiled for twenty minutes. After
being allowed to cool and settle the
clear liquor is drawn off. To every
quart Of liquor add two ponies of
brandy, one pony Of curacao, one pony
naraschino, and one-half pony of rum.
Blk thoroughly. strain and bottle for