The early efforts to distill whiskey in the forest were not, shall we say, refined. Therefore it became traditional to make what we would now call "cocktails." This drink, which actually only dates back a couple hundred years, is first recorded at the opening of the Hosyindre Institute, by a rather Nationalist bartender called "Big Mouth" Obetere na Tipote. Legend has it that a Bentine of Rastián's relation did make a drink in his honor, using rhubarb and salt, but this recipe is lost.

For each drink, combine:

Shake with ice. Traditionally served in a ceramic mug with no handle—modern drinkers can use Japanese tea cups.

Rhubarb Syrup

  1. comine in a saucepan 1/2 c. sugar and 4 c. diced rhubarb
  2. Mix throughly, then bring to a light simmer over medium-low flame. Simmer for about 10 minutes, until the rhubarb becomes very soft and there is a lot of liquid.
  3. Pour the rhubarb and syrup into a fine-mesh seive. Press gently with the back of a spoon to squeeze most of the juice out, but don't try to push the pulp through
  4. Use the pulp as a rhubarb compote—it is delicious on pancakes or as a filling for turnovers. Let the syrup cool before mixing cold drinks with it.