1892 Drinks of the world

DUNKS'.

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Of the smash, even Jerry Thomas speaks slight- ingly. He says, " This beverage is simply a julep on a small plan." It, however, can boast of three species — gin, brandy, and whiskey, and for all a small bar- ^lass must be used. It is usual, though not appar- ently essential, to lay two small pieces of orange on th« top, and to ornament with the berries of the season. Toddy is the Hindustani tdri tddi, or juice of the palmyra and cocoa-nut. Tar is the Hindustani word for a palm. It is the name given by Europeans to the sweet liquors produced by puncturing the spathes or stems of certain palms. In the West Indies, /^<3^^ is obtained from the trunk of the Attalea cohu7ze, a native of the IsthmuS of Panama. In South-Eastern Asia the palms from which it is collected are the gomuti, cocoa-nut, palmyra, date, and the kittul (Caryota tirens). When newly drawn the liquor is clear, and in taste resembles malt. In a very short time it becomes turbid, whitish, and sub-acid, quickly running into the various stages of fernientation, and acquiring an intoxicating quality. In our use of the word, toddy seems to mean nothing more than spirit and water sweetened, with the occasional addition of lemon peel. Whiskey toddy is the common and favourite species, though there are also apple, gin, and brandy toddies. Toddy differs from grog in being always made with boiling water, but this distinction is not universally maintained, nor, indeed, used by the best authors. Whiskey is pro- bably the " vulgar " kind alluded to by Anstey in his Pleader s Guide ^ Lect. 7.