Fancy Waiʻōpua Drinks.
Cover Image: Masthead of Ke Au Hou published on December 21, 1910.
Image: “What a Hell of a Time. They must have had ‘Stella.’” Table after party; Honolulu, Oʻahu, Hawaiʻi. Photo by Edgeworth. SN 47907.
Image sharing on social media is welcome. For all other uses please contact Archives@BishopMuseum.org.
In an attempt to add some variety to the alcoholic beverages enjoyed by their readership, the author suggests 16 “Fancy Waiopua Drinks” to replace gin—the go-to drink of the day.
The following article seems to be partially reproduced from backmatter (pp. 123–26) of Thomas Spencer’s 1887 book Haku Nelekona, titled, “Ka Hoohuihui ana i na Mea Inu.”
Speaking of drinks, while working with the newspapers at Hawaiian Historical Society we heard Executive Director Cynthia Engle mention that the Society along with Hawaiian Mission Houses will be holding another Archives Uncorked. With a wine tasting by Bishop Museum Librarian Krystal Kakimoto on October 11! For more information, click here.
Image: “Ka Paikini Waimapuna o na La Hauoli,” Ke Au Hou, December 21, 1910, p. 24.
Over the many years of this world and in all lands upon which perenial rivers flow, man has proposed that is is possible to alter the flow of water in the branches as per the cautious proposition and trials by man. That is how many drinks were mixed together becoming one; an excellent beverage was achieved through man constantly experimenting. On holidays and pleasant celebratory gatherings, manners were set for these attractive intoxicants, so that everyone could give their cheers for the glorification of the one being honored, or in order to have a nice gathering, drinking to excess is prevented while making those happy who are new to drinking in moderation.
These drinks for mixing have been presented for their appropriateness, not for the great number, should we decide to attempt making them when we socialize with friends and at parties. It is a normal thing for us to be enticed by simply jugs of gin for socializing, perhaps it is due to our lack of knowledge in concocting fine drinks that we face this dilemma. Some of the recipes within this book can be prepared and stored for ten years; doing so will increase its flavor and its fineness will grow in fragrance.
BRANDY PUNCH
Mixing for a single glass:
1 large spoon of raspberry syrup, 2 spoons of white sugar, 1 wine glass of water, 1½ glass brandy, ½ lemon, 2 [pieces] of orange, 1 piece of pineapple, fill cup with ice, shake for a few seconds, and now it’s ready to drink
Mixing for a party of 20, here is how to do it:
1 gallon water, 3 quarts brandy, ½ pint Jamaican rum, 2 pounds of white sugar, 6 lemons squeezed, 3 slices of orange, 1 pineapple diced, 2 gills of raspberry syrup, mix all ingredients together in a large bowl until well blended, adding a piece of ice, and now it’s ready to drink.
MISSISSIPPI PUNCH
1 wine glass of brandy, ½ glass of Jamaican rum, ½ glass of Bourbon whiskey, ½ glass of water, 1½ large spoons of white sugar, ½ a lemon, add ice, shake, and it’s ready to drink.
MILK PUNCH
1 large spoon of white sugar, 2 spoons of water, 1 wine glass Cognac brandy, ½ glass of Santa Cruz rum, a piece of ice, and pour in milk until full, shake, and it’s ready to drink. As for Hot Milk Punch, it is done the same way as this, except in place of the ice, add hot water.
GIN PUNCH
1 large spoon of raspberry syrup, 2 spoons of white sugar, 1 wine glass water, 1½ wine glass gin, ½ lemon, 2 slices of orange, 1 piece of pineapple, add piece of ice.
CHAMPAGNE PUNCH
To mix for a single bottle:
1 quart of wine, ¼ pound white sugar, 1 slice of orange, 1 lemon squeezed, 3 pieces of pineapple, 1 wine glass raspberry syrup.
WHISKEY PUNCH
1 wine glass whiskey (Irish or Scotch). 2 glasses of hot water. 1 slice of lemon, sugar to taste, and then it’s ready to drink.
In the eastern states, this drink is made often, a third whiskey and two thirds hot water, white sugar to taste, and set aside for three years, then it’s ready to drink.
ROCKY MOUNTAIN PUNCH
This mixture is called—The Rocky Mountain Punch, or otherwise known as—New Years Punch. Here’s what to do for a party of 20:
5 bottles of champagne, 1 quart Jamaican rum, 1 pint maraschino, 6 lemons, white sugar to taste; mix these ingredients together in a large bowl with ice, shake and mix well, it’s ready to drink.
Image: “Ka Paikini Waimapuna o na La Hauoli,” Ke Au Hou, December 21, 1910, p. 25.
SHERRY PUNCH
2 wine glasses of sherry, 1 large spoon of white sugar, 2 slices of orange, 2 slices of lemon, fill with ice, shake and it’s ready to drink.
CLARET PUNCH
1½ large spoons of white sugar, 1 slice of lemon, 2 slices of orange, add ice and pour in claret, shake and its ready to drink. Using port wine is the same as using claret.
69 REGIMENT PUNCH
½ a wine glass of Irish Whiskey, ½ glass of Scotch, 1 large spoon of white sugar, 1 slice of lemon, 2 wine glasses of hot water. This is good to drink in cold areas.
BRANDY COCKTAIL
3 to 4 dashes of gum syrup, 2 dashes of the bitters, 2 dashes of Curacao, 1 wine glass of brandy, ½ a lemon squeezed, stir with a spoon, and it’s ready to drink.
Gin, whiskey, and champagne cocktails are prepared just as is shown above.
SHERRY EGG NOGG
1 large spoon of white sugar with a little water, 1 chicken egg, 2 wine glasses of sherry, ice and milk.
EGG NOGG
1 large spoon of white sugar, 1 spoon of water, 1 chicken egg, 1 wine glass of cognac brandy, ½ glass of Santa Cruz rum, add ice and fill with milk, shake and it’s ready to drink.
This is the most famous drink in California. If you replace the ice with hot water, then it is called—Hot Egg Nogg.
DRY PUNCH
Here are some instructions from Santia, a Spaniard famous for mixing excellent drinks:
2 gallons of brandy, 1 gallon of water, ½ gallon of tea, 1 pint of Jamaican rum, ½ pint of Curacao, 6 lemons squeezed, 1½ pounds of white sugar, mix these ingredients together carefully, add additional sugar and lemon to taste. Pour into bottles, cover tightly, and set aside in ice for four or five days, and then it will be ready to drink. The more days you leave it sitting, the tastier and finer it will be to drink.
BRANDY SMASH
1 large spoon of white sugar, 1 spoon of water, 1 wine glass of brandy, insert a piece of ice, and it’s ready to drink.
For gin and whiskey, it is the same as stated above.
TEMPERANCE DRINK—LEMONADE
1 lemon squeezed, 1½ large spoons of white sugar, 2 slices of orange, 1 large spoon of strawberry syrup, fill the glass with ice and water, with one spoon of wine with the white of a chicken egg, stir with spoon until combined well, it’s ready to drink.
Image: Vitagold Pineapple Juice label, ca. 1943; Maui, Hawaiʻi.
Image sharing on social media is welcome. For all other uses please contact Archives@BishopMuseum.org.
This post is part of He Aupuni Palapala: Preserving and Digitizing the Hawaiian Language Newspapers, a partnership between Bishop Museum and Awaiaulu with assistance from Kamehameha Schools. Mahalo nui loa to Hawaii Tourism Authority for their support. Learn more about this project here.
