Description
Aperital
- Cognac Brandy, 3 parts
- Aperital, 3 parts
- Seltzer, 3 parts
Shake vigorously with ice, strain into .glasses, garnish with thin slice of orange, slit and hung on rim of 5 oz. glass. Before drinking one should wait until the foam partially subsides. The above serves 6.
Beso Tropical
- Rum, 2 parts
- Pineapple Juice, 2 parts
Shake well with ice and strain into 5 oz. tumblers; garnish with a small piece of pineapple; serve. The above will serve 4.
As a savory spread whole-wheat crackers with Roquefort Cheese made into a paste by the addition of a little cream and Worcestershire Sauce; garnish with strips of Anchovie.
Buccaneer
- Bacardi (White Label), 1 part
- Haytian Rum (Sartle), 1 part
- Jamaica Rum, 1 part
Stir lightly without ice, imbibe with eyes closed and if you survive, your malaria has departed. The above serves 3.
As an appetizer nibble hardtack spread with “guacamole,” which is alligator pear, crushed and seasoned with minced garlic and Tobasco Sauce to taste.
Churubusco
- Rum, 8 parts
- Pineapple Juice, 8 parts
- Orange Juice, 1/2 part
- Grenadine, 1 part
- Egg, 4 whites only
Beat whites of egg separately and lightly. Shake all ingredients together with ice, including whites of egg. Strain to champagne type glasses (4 oz.); garnish with maraschino cherry, and piece of pineapple pierced with a toothpick. The above will serve 8.
Cuba Libre
- Rum, 2 parts
- Coca Cola, 2 parts
Stir with ice, strain into 5 oz. tumblers; serve. This is the favorite drink of the “guajiro” or Cuban peasant. The above will serve 4.
Daiquiri
- Bacardi (White Label), 4 parts
- Lime Juice, 2 parts
- Sugar, 1/2 part
Shake well with ice, garnish with pickled onion; serve. This famous cocktail originated with American Soldiers in the War with Spain. Landing through the surf near the village of Daiquiri, they made use of discarded sugar kettles, picked their own limes in the neighborhood and mixed them with native rum and sugar. Their Alger beef and raw onion rations, washed down with this delectable potation, made a pleasant prelude to the next day’s fighting. This recipe serves 6.
The ideal canape with this drink is a tiny hard cracker spread with crushed avocado and minced onion, garnished with pimento.
Don Pepe
- Rum, 2 parts
- Lime Juice, 2 parts
- Grenadine, 1 part
Pour into six glasses, % part each of green Creme de Menthe. Now shake the other materials together with ice; strain carefully into glasses so as not to disturb Creme de Menthe; garnish with mint leaf; serve. The cocktail should be taken at one swallow or sipped in such a way that the Creme de Menthe acts as a follow through. It is the usual choice of the Hacendado, the plantation owner. This is a recipe for a strong potion that will serve 6.
Don Pepe serves, on festive occasions, tender center celery stalks stuffed with caviar and sprinkled with paprika chilled thoroughly before serving.
Escargot
- Cognac Brandy, 1 part
- Gin, 1 part
- Orange Juice, 1 part
Stir with ice, strain into 5 oz. glasses, until each is half full, garnish with slice of orange; fill with seltzer; serve. The above will serve 3.
As a savory, serve snails in oil on whole wheat crackers.
Havana Palm
- Rum, 4 parts
- Italian Vermouth, 2 parts
Shake well with ice, strain into glasses, twist orange peel over; serve. The above gives 6 portions.
As a side-kick, wrap pickled onion with anchovie filet; secure with toothpick; serve.
Hawaiian
- Gin, 2 parts
- Pineapple Juice, 2 parts
- Orange Bitters, 4 dashes
- Egg, 2 whites only
Shake well with ice, strain into glasses, garnish with maraschino cherry and piece of pineapple pierced with toothpick; serve. The above serves 4.
As a canape, center shrimps on small soda crackers, sprinkle with lemon and fill center with Chili Sauce.
King’s Peg
- Champagne, 1 pint
- Cognac, 2 Champagne glasses
The Champagne should be well iced. Pour cognac into 6 Champagne-type glasses until each is 1/3 full. Fill with Champagne. Garnish with a twist of lemon peel; serve. a popular number aboard ship with the sweet girl graduate, and a splendid antidote for mal-de-mer.
As a savory, fresh caviar on thin oblongs of toast; sprinkle with lemon and garnish with grated egg.
Lupita
- Tequila or Mezcal, 4 parts
- Lime Juice, 2 teaspoons
- Grenadine, 2 teaspoons
Stir gently with ice, strain into glasses; serve. Two of these will answer “a maiden’s prayer.” This recipe makes 4 cocktails.
As a “hot-cha,” use the tiny spiced cocktail sausage, wrap with bacon; secure with toothpick; grill until crisp; serve hot.
El Torero
- Cognac Brandy, 2 parts
- French Vermouth, 2 parts
- Port Wine, 4 teaspoons
Stir with ice, strain into glasses and as a flourish use a filbert; serve. This drink was evolved in the old days of the Cafe Ingles of Mexico City. Here the heroes of the bull-ring and their fans gathered to discuss their most graceful passes, and after many passes over the bar usually ended in making vicious passes with the dagger. The above will serve 4.
Planter’s Punch
(use 7 oz. tumbler)
- Rum, (Jamaica), 8 parts
- Sugar Syrup, 4 teaspoons
- Lime Juice, 2 teaspoons
- Pineapple Juice, 6 parts
Using a separate vessel stir mixture together; now pour into the required number of glasses (4) full cracked ice, equally; stir; fill with charged water; garnish with orange, fresh pineapple or both. a favorite drink among the Jamaica planters. It makes a splendid thirst quencher on sultry days and hot nights. The above serves 4.
Presidente
- Bacardi, 2 parts
- Italian Vermouth, 2 parts
- French Vermouth, 2 parts
- Curacoa, 12 dashes
- Angostura Bitters, 12 drops
Shake well with ice, strain into glasses, garnish with a maraschino; serve. This gives 6 servings.
As a side-kick, fill celery stalks with a paste made of Roquefort Cheese, cream and chopped pimento.
Rum Antiquarian
- Rum, 4 parts
- Angostura Bitters, 8 drops
- Orange Bitters, 8 dashes
- Lemon Juice, 2 teaspoons
- Sugar Syrup, 1 teaspoon
Stir well with ice, strain into glasses, add twist lemon peel, garnish with maraschino cherry; serve. This will serve 4.
Rum-Gin
- Rum, 2 parts
- Gin, 2 parts
- Lemon Juice, 2 teaspoons
Shake well with ice, strain into glasses, garnish with a pickled onion; serve. This will make 4 cocktails.
As a savory spread thin sliced ham with catsup and English mustard to taste; cover with thin sliced Swiss cheese; cut into small squares; place on crackers; grill; garnish with paprika; serve hot.
Rum Grog (Hot)
- Rum (heavy), 1 quart
- Strong Tea, 1 quart
- Hot Water, 1 quart
- Sugar, 1/2 pound
Dissolve sugar in water, add other ingredients and pour into punch bowl. Add large lump of ice. Stir until chilled; serve in 4 oz. punch cups with diced pineapple and dash of nutmeg. This gives approximately 30 full servings.
Rum Swizzle
(use pitcher and 5 oz. tumblers)
- Rum (light), 8 parts
- Sugar, 8 teaspoons
- Angostura Bitters, 4 teaspoons
- Shaved Ice, 8 parts
Mix the Rum, Sugar and Bitters in a separate vessel. Next place shaved ice in pitcher; now pour in the mixture. Using the swizzle stick, rotate handle between palms vigorously until ice has melted. Pour quickly into glasses so that each will have a bead of foam. This recipe will serve 8. Note that a swizzle should only be prepared for the number of people present and only one round should be prepared at a time.
The Rum Swizzle originated in Demerara which is British Guiana; its peculiarity is that it should never be sipped, but quaffed immediately. a proper Swizzle Stick is a pealed, five branch orange stick. (However an egg-beater can be substituted for it.)
Gin Swizzle
(use pitcher and 5 oz. tumblers)
- Old Tom Gin, 8 parts
- Sugar, 8 teaspoons
- Angostura Bitters, 4 teaspoons
- Shaved ice, 8 parts
This is prepared and served identically as the preceding. It will serve 8.
Green Swizzle
(use pitcher and 5 oz. tumblers)
- Carypton, 8 parts
- Shaved Ice, 8 parts
- Angostura, 4 teaspoons
Place ice in pitcher; add Angostura; now pour in Carypton; using the swizzle stick, swizzle the contents of the pitcher until ice is melted and contents frothy. Serve immediately. (A variation of this recipe, preferred by some, is to use 4 parts French Vermouth and 4 parts only Carypton with the above parts shaved ice and Angostura.)
Twinkle Twinkle
- Cognac Brandy, 1 part
- Rum, 1 part
- Egg, 2 whole
- Milk, 1 part
Shake well with ice, strain into glasses, sprinkle with nutmeg; serve. a heavenly concoction this, and one that banishes care and strife. In the proportions given it will serve 4.
Whiskey Cana
- Whiskey Cana, 2 parts
- Italian Vermouth, 2 parts
- Lemon Juice, 1/2 part
- Sugar, 2 teaspoons
Stir gently with ice, strain into glasses; serve. Whiskey Cana is made from the juice of the Sugar Cane and is a favorite drink of the Gauchos of the Pampas.
