The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-05-02
Drinks That Clink
By Virginia Lee and Others.

In preparing all iced beverages care
must be exercised in every instance not
TO oversweeten the compound, fata
mistake to which most amateurs are
prone, and when fresh fruits are EN-
ployed to allow them to infuse with
the sugar syrup, seasoning for at least
an hour or two before using. Place
them directly on the ice to chill and
ripen, a process that greatly improves
the strength and flavor of the brew.
Ginger Ale Frappe.
Cut into odd, little spiral twists, the
skin from three lemons, adding pinch
each of cinnamon, nutmeg, allspice and
whole cloves, a large cup of granulated
sugar, a cup of faxed pineapple, and
two sliced oranges, allowing the fruit
puree TO stand in cold place for at
least three hours; then turn into a
large stone pitcher, pouring in slowly
three pints of ginger ale, and a half
glass of blackberry juice from the
cooked berries, serving while it effer-
vesees in small chilled earthenware
mugs.
Pineapple Cider Frappe.
Flake with silver fork the pulp
from large ripe pineapple, adding
pint of sweet cider, one sliced GU
cumber, a quart of ripe blackberries,
sliced lemons: place it on the ice to
chill, as described in the other recipes;
when ready to serve fold in cup of
Italian meringue and one quart of iced
water; pour from a slender Bohemian
glass tankard into stemmed goblets
garnished with slices of frosted orange
and accompanied by long handled
spoons, so that the fruit may be eaten.
currant Punch.
Wash thoroughly one quart of red
currants, adding half the quantity of
red raspberries and pour over a pint
of boiling water; now cover the fruit
closely and when cold press through
a sieve, stirring in cup and half
of sugar, one tablespoon of white wine
vinegar and the juice of one orange.
Thoroughly chill and serve in slender
glasses half filed with shaved ice, add
ing to each portion a tiny sprig of
fresh mint.
Cocoanut Peach Cream.
Remove the milk from the interior
viii become very cold; meanwhile,
press through fruit sieve a quart of
peaches that have been pared and cut
into slices (reseFve a few bits for
garnishing); add to these cup of con-
fectioners sugar and place directly on
the ice. At serving time add to the
fruit pinch of powdered cinnamon,
one pint of stiffly whipped cream and
sufficient iced milk to form two quarts.
Serve from high crystal pitcher in
which has been placed pint of crack
ed ice, busting the top thick1y with
grated nutmeg, and garnishing with
large ripe blackberries.
Raspberry Mint
To one quart Of lemonade add one
half cup of raspberries and the leaves
from sprig of mint. Chill for two
hours and serve IN tall glasses, each of
which is garnished with floating sprig
of mint. J. H.
Ginger Ale Punch.
To the juice of two lemons add one
cup of sugar and about one-half cup
of mint leaves. Let stand for from
two TO three hours. Strain out the
leaves, add lump of ice and one bot
tie of ginger ale. Sprigs of mint in
the punch bowl win garnish it. NJ. G.
Lemonade with Root Beer.
There are many variations of the
oldtime lemonade. A new and delight
full change from plain lemonade con
sists in a combination of root beer