1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

now bearing his name is open to violent debate. We think he did not,'but we often meditate on the possible change in Louisiana history had he done so. Drink enough Jean Laffites and you'll be all set to jump into a pirogue and paddle up the bayou all by yourself. Legend tells us that the favorite tipple of the Laffites and others of their ilk was a noggin or two, or three, of a distinctive and potent beverage called le petit goyave, brewed from the fermented juice of the fruit of the aguava or century plant and toting the kick of an army mule. In Mexico the same liquor is called pulque. It was served at the CafS des RifugUs in Saint Philippe street, a tavern where was ever assembled a motley crew of swiggers—colons de Saint-Domingue, West Indian sea men, rSvolutionnaires, filibusters, and Kentucky flatboat- men. Host Jean Baptiste Thiot mixed another curious drink which he called "The Pig and Whistle." Years later, in 1835, when Thiot deserted the St. Philip street location and opened a new eating and drinking tavern in Old Levee (Decatur) street opposite the French Market, he called the new tavern after his famed mixed drink—"The Pig &Whistle."

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Sixty-eight