1908 The World's Drinks and How to Miw Them by Hon Wm Boothby (1st edition)

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COCK'.rAJLS.

OLD TOIVI GIN COCKTAIL. (DRY.) ·

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Into a Il!ixing-glass of cracked ice put two dashes of Orange bitters, two drops of absinthe and a jigger of Old Tom gin; stir well, strain into a chilled cocktail-glass, squeeze a piece of lemon peel over the top and serve with ice water on the side.

OLD TOIVI (CORDIAL) GIN COCKTAIL. 56 Into a small mixing-glass place some cracked ice, two dashes of Orange bitters and a jigger of Old Tom cordial gin; stir thoroughly, strain into a chilled cocktail-glass, twist lemon peel over the top au

PINEAPPLE COCKTAIL. 58 Sweeten an ordinary cocktail with pineapple syrup and dP.corate the same with a small piece of pineapple.

POI COCKTAIL.

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A LA GEORGE COLLINS, YOUNG'S llOTEL, HONOLULU, T . H. All Hawaiians and travelers who have visited the Sandwich Islands are familiar with this f amous bracer, and all authorities admit that in the civilized world there is no class of people more blessed with healty digestive organs than the Hawaiian. Dyspepsia is entirely unheard of. One reason for this is that a staple article of food of the islanders is poi, and taro flour, which is made from the roots of a species of pond lily that grows in the small streams and fresh marshes. Tills root is very nourishing wben made into