1908 The World's Drinks and How to Mix Them by Hon Wm Boothby

POI COCKTAIL. All H a waiia ns a nd t ra velers wh o ha ve v isi ted t he Sandw ich Is la nd . a re fa 111il ia r wi t h this famo us brace r, a nd a ll a ut horiti e. a dmit t ha t in th e civilized wo rld t here i no class nf p eople more blessed w it h healthly diges· t"·e orga ns tha n the Hawn iia n. D.vs peps i::i i.· ent irely unhea rd of. One reason fo r th is is th at a stn pJe a rt icle of food of t he islande rs is poi and t a ro flou 1·, which is marle from th e rnnts of a sp ec ies of pond lily th a t grows 111 t he small streams a nd fre sh marshes. Tbe root is very nourishing when ma de into flour ; one pound of it ba s more nutrition than t en pound s of our w heat fl our. As a t is8UP-- b11i ld er and brain food it is withou t a n equal. In t he Isl a nds t he fr es h root is b oil ed lik e egg pla nt , mas hed a nd stra in ed throug h a coland e r, lik e nrns hed p otatoes, sweeten ed to ta st e, a nd diluted wit h mil k until it is th in ('no ng h t o drink. Wh en th e fl our is at ha nd th e pro cess is . impl e r. Th e Coc kta il shou ld be se rved Ye1y co ld wit h ice. Liqu or of an y d e,c ript ion may be ad ded, bnt t ha t is . uperfluou . JTEM- T hi 8 rlrink wi ll ce rtainl y remove t he corn ers fr o111 t he coco. RAMOS CREOLE COCKTAIL. A LA STAG CAFE , :OH~W ORLEANS. S ma ll lump of ugar cru sh ed in g lass, t h ree or four drops of Ang o ·tura bit ters, four or fj ,·e drop s of P ey chnud b itters, two or t hree drops of Curai;ao , on e ji gge r of "·hi k ey ; ice, a nd stra in or d r ink wit h ice. A dash of Absin t he in t he gl a ~s b efo re pourin g Cocktai l in th e g l:i ;s ( fo r a roma) . REX COCKTAIL. Two -third s C'oaf·es P ly mou t h g in , one-third Itali a n ( Ci nznn o) V ermouth a nd a da: b of Ora nge bitte rs. Ser ve Ye ry co ld. ROB ROY COCKTAIL. . Into a large mixin g gla s of _ c racked ice put two dasl1es of Orange b it te rs, two drop: of An g ostu ra b it te rs, ha lf a :i1gger of Fren ch Ve rmouth , a nd half a j igger of goo d :Scotch w hi skey; ~f· i r well , strain into a c hill ed Cocktail glass . squ eeze a p iece of le111o n pee l o,·er t he top, a nd se rv e wit h ice wa t er on th e . ide. ROBOLIN COCKTAIL. Fra ppe equ al part s of Coate. P lym outh g in a nd Cin zan o Jta li an Ve r– mout h with a piece of t wisf·cd oran ge rind. S t ra in , a nd serv e in ·tern gl ass. _ ROSSINGTON COCKTAIL. One- third Cinzan o :I tali a n V e rn1 ont h, t wo-third s Coa t es Ply mnuth gin , and t hree pi eces of 01a nge p eel ; fra ppe, strn.in; se n ·e in st ern Cockta il gl as. . RUBY COCKTAIL. In to a mix in g g lass of c1a rk ed ice . quirt H cl as h of Ora nge bitters, n, da . h of ( 'he n;'' co rdia l, half a :ji gger of Sloe g in , and half a jigger of ( 'io zano Ita lia n V ermouth . S tir bri skl y , s trnin into n chill ed Cocktail g lass, squ eeze a pi ece of lemon pee l over th e t op, a nd . en ·e. RUSSIAN OR ST. PETERSBURG COCKTAIL. Fill a champa g ne g la Fs with . fin e .i ce a nd ti r it around for a f ew mom ents to t h oroug hl y c hill f·he g la . s as well as t o moist en it ; now throw ou t th e ice, a nd fi JI th e g lass with ba r suga r ; oempty th e g lass again, lea \7ing it. c hill ed a nd frost ed; d a~h a fla vor of An go t 11 rn b itters a round t he in side of th e gla . . , acl d a jigger of ('og n:i c. a nd a p iece of twi st ed l<'mon p eel ; fi ll th e glas. w ith cold c barnp:i g ne off th e ic<', nncl s1ni le.