SOME CUBAN DRINKS.

Bruce Herald, Volume XIX, Issue 1933, 17 February 1888, Page 6

SOME CUBAN DRINKS.

The panalea are tbe base of a universal drink in Cuba. They are eimply little arioTT- white" loaves made by quickly baking whipped whites of eggs to Which sugar his been added. Two of theße are temptingly laid upon the top of your glass of water, and a long, slender spoon is served* The delicate panales are dropped in the glass, throughly stirred until diluted in the water, when " panales " ia ready for drinking. Naranjada is simply Spanish for orangeade. Three or four great, luscious oranges are reduced to pulp, a little pulverised sugar is added, and a bit of finely broken ice etirredin, the whole forming a splendid - drink. Of a like nature and similarly pr spared is refeser de pina, for which one-half of a great juicy pineapple is used, a pineapple so large and luscious that the American feels that he has never before known this fruit. The last two beverages are regarded as " meat and drink " by the Cubans. G-uanavana, or literally soursop, is made from a fruit of the same name, containing a pulp of the consistency of white cotton, interspersed with diminutive black, bean-like seeds. This food contains a sub-acid of remarkable flavour, and the beverage is particularly palatable and wholesome, holding the highest of any in Cuba. Aqua de coco is the water-clear liquid of the green cocoa-nut, which, as the ripening process progresses, becomes milky white until absorbed in the formation of the white cocoa-nut meat. The pure liquid is used with the addition of ice only. It is not unpleaeant to one unaccustomed to drinking it, but one must acquire a liking for it. It is said to possess wonderfully healthful properties, especially for use in the tropical climate, and you will see in every cafe half a cart-load of the uncouth and shapeless green nuts piled behind the bar. They bear no resemblance whatever to the ripened cocoanuts. Ensalada is merely liquid salad, of which Cubans are very fond, and flavoured with fruit syrups. Cebada, or barley water, is an infusion of barley in water that is allowed to stand but twenty-four hours, or until fermentation has scarcely begun. Itisjthe closest approach to auy fermented beverage of Dative production with which the Cubans can be charged. There, is of course, here as everywhere, the ever- welcome lemonade, which is about the only palatable non-intoxicant we have in America, aside from the deadly soda waters. It is here made from limes exclusively, and is far perferable to that made with the juice of the lemon if you can prevail upon him who prepares it to use a sufficient number of the little limes. Cuban lemonade is usually water spoiled by sugar. But the beverage that is made here more deliciously than in any other part of the world is horchata. Horchata is really almond milk. Almonds are pulverised to an almost impalapable powder, and to this is added the very finest quality of sugar, tbe mixture then being diluted to drinking consistency.