1900 Cocktail BOOTHBY'S American Bartender ( 2nd edition )

The lAfoi'Id's J)rii)ks. WITH the annexation of new territory by the United States, the nimble fingered dispenser of liquid refreshment finds it incumbent upon him to extend his repertoire while the devotee of Bacchus has thrust upon him newly and strangely compounded assuagers of the demon thirst. From Cuba, from Porto Rico,from the Phillipines and from the Sandwich Islands come liquid fancies— some native, some invented by residents of more extended experience, but one and all different from the cocktails, punches, flips and juleps of our native land. First ofall must be considered pimento, that fragrant stimulent with endless possibilities known so well in Cuba. A glass well filled with ice, a lime well squeezed, a dash of pimento dram, a spray of seltzer or club soda, the mixture well stirred and you have a 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 a peculiar flavor much liked by the natives, but which is not always appreciated by others. In any of the recipes given gum syrup may be substituted for molasses if desired, although in some cases it is the latter which gives the distinctive flavor. A typical Porto Rico cocktail is made from a pony of Jamaica Rum,two or three dashes of molasses and one dash of pimento dram, all stirred with ice and strained into a thin glass. Another tropical cocktail has for its base one-third part.of vanilla cordial; to this are added two-thirds brandy and a dash ofpimento-dram. The oil from a bit oflemon rind adds zest to the tipple, and is squeezed from the top after straining. Rice wine is not unknown here,although in no great demand. Mulled, it is quite popular in the Phillipines where under a warm sun, its intoxicating effects are fully appreciated. A gun barrel is generally used by the natives in preparing the mulled portion; a superstition prevailing that the drink thus compounded absorbs some of the peculiarly effective fighting qualities of the gun and gives strength accordingly. More deadly than rice wine is barley ale. Old and experienced drinkers have been brought to grief by a couple of glasses of this palatable intoxicant. It is sometimes mixed with lemon juice to deaden the effects, but for the average American the fascinating flavor is destroyed by such treatment. Sandwich Islanders are extremely fond of cocoanut milk, but the American and English residents improve on the natural flavor by adding a liberal dash of brandy and shaking the whole with ice. Samoans have a fermented drink made from awa root, which, however, is not popular with whites who have once experienced its effects. According to