96. Coffee Cocktail

My interpretation:
  1 oz Offley Tawny Port
  1 oz Asbach Uralt
  1 pasteurized chicken egg, separated

In mixing-glass briefly mix egg yolk, brandy, and port; fill with cracked ice and shake vigorously 15 seconds. strain out ice, add egg white, shake 15-20 more seconds, strain into liqueur glass or footed goblet. Recipe may be doubled while retaining one egg, and served in an Irish Coffee mug or claret glass. — This classic Port-Wine Flip is humorously named “Coffee Cocktail” because of its lattè-like appearance and its suitability as an after-dinner drink. JM 1908 specifies Martell brandy. The strange 3rd edition (1910-S) of Jack’s Manual has 3:1 ratio of Port and Creme de Cacao, while retaining the spoonful of sugar from the first and second editions. This momentary attempt to improve the recipe must have been thought better of, since JM 1916 is back to the classic formula with Brandy and sugar. The sugar is omitted from 1933, in my opinion without detriment. Ruby Port and bright orange pastured egg yolks will afford a deeper, richer color to the flip.
 

95. C. O. D. Cocktail

My interpretation:
  2 oz Castle & Key London Dry Gin
  2 dashes Jack Rudy Grenadine
  1 slice fresh ruby grapefruit (for shaker)
  1 half slice ruby grapefruit (for garnish)

Fill mixing-glass half-full with ice, shake 10 seconds, double strain into cocktail glass, garnish with fresh half-slice ruby grapefruit. — A nice refreshing Sour with grenadine for sweetener. The inclusion of the peel in the shaker allows some of the oils from from the peel to mix with the liquid, producing a fuller bouquet and spectrum of flavors. Whether C. O. D. stands for Cash On Delivery or something else is unclear.
 

94. Club Cocktail

My interpretation:
  1.5 oz Castle & Key London Dry Gin
  0.5 oz Yzaguirre Rojo
  1 dash Chartreuse (Green)

Shake well with ice, strain into cocktail glass, serve. — This cocktail, new to the JM 1933, is found in The Savoy Cocktail book with yellow chartreuse. It is unknown whether Jack’s Manual, borrowing perhaps from Savoy, or else local tradition, omitted this by accident or purposefully changed it. With Green, it is similar to a Bijou with altered proportions. The lighter, sweeter quality of the Yellow tends to disappear this ratio.

93. Clover Leaf

 My intepretation:
  1 T fresh lemon juice
  1 pasteurized egg white
  2.0 oz Castle & Key London Dry Gin
  1 tsp Jack Rudy Grenadine

Fill mixing-glass with broken ice. Shake well (20 second), omitting egg white. Strain out ice, add egg white, and shake 10 seconds, garnish with mint sprig. — A nice classic sour, this is closer to the Clover Club in the Savoy Cocktail Book than Jack’s version of that cocktail which was added to the JM 1916. Jack’s Clover Leaf was picked up earlier, before Straub, probably from personal experience at the Astoria or other New York bars. To increase the distinctness of the two cocktails, Jack uses Grenadine here, having used Raspberry syrup and three citrus juices in the Clover Club. Both are great versions of these classics, but this one was the staple Clover- cocktail from earlier editions of JM.
 

92. Clover Club Cocktail

 

My interpretation:

  1 pasteurized egg white

  1 tsp fresh lime juice

  1 T fresh lemon juice

  1 T fresh orange juice

  1 tsp homemade raspberry syrup

  2 oz Castle & Key London Dry Gin

  1 spray, or large sprig, fresh mint

Fill mixing-glass with broken ice. Shake all ingredients (including mint) except egg white 10 seconds, strain out ice and mint, add egg white to mixture, shake 10 more seconds, strain into cocktail glass, serve. — Note Jack’s recipe involves more juice than usual. This helps to distinguish it from the Clover Leaf in a more substantial way than just the garnish (as in the Savoy Cocktail Book).

 

91. Clove Cocktail

My interpretation:
  1.5 oz Cocchi Vermouth di Torino
  1.5 oz Plymouth Sloe Gin
  1 tsp Remy Martin VSOP

Shake with ice, strain into cocktail glass, and serve. — This is a recipe, not in JM 1910 or earlier, is from Straub, and is essentially the same as the Clare Cocktail (or Duo) but that it is shaken, not stirred. For more variation and interest I am trying the Cocchi amber vermouth here, and cognac instead of my standard German brandy. I like the colder, thinner feel here with the slight bitterness and the nice layer of foam from shaking.

 

90. Clifton Cocktail

 

My interpretation:

   1.5 oz Bulleit Rye

  1.5 oz Noilly Prat Extra Dry

  1 dash Angostura bitters

  1 dash Pierre Ferrand Dry Curaçao

Stir ingredients with 1/2 glass cracked ice (for a wetter stir), strain into cocktail glass, and serve. — This recipe goes back to the original JM 1908. The only, and not insignificant, change is the switch from Sweet to Dry Vermouth in the JM 1916, no doubt after the influence of Straub 1913/1914. Originally the drink was a Manhattan riff. Note JM 1908 and 1910:

Straub 1913 (Note corrected spelling):

 

Compare JM 1916 (without Straub’s spelling, but with his French Vermouth; also, retaining generic Curaçao for Straub’s Brown Curaçao):

 

And finally, my version of the later recipe:

 

89. Claridge Cocktail

My interpretation:
  .75 oz Castle & Key London Dry Gin
  .75 oz Noilly Prat Extra Dry
  .75 oz Hiram Walker Apricot
  .75 oz Cointreau 

Shake well (20 seconds) with ice, strain into cocktail glass, serve. — A new, fairly well balanced liqueur-rich dessert drink for the 1933 edition. It also appears in Craddock’s 1930 Savoy Cocktail Book.

88. Clarendon Cocktail

 My interpretation:
  2 sprays of fresh mint
  1 T fresh lime juice
  2 oz Castle & Key London Dry Gin
  3 oz Reed’s Ginger Beer, chilled
  1 tsp sugar

In bottom of lowball or Old Fashioned glass mull (muddle) 1 spray of mint with sugar and a little hot water, add lime juice and gin, top up with ginger ale, stir slowly, carefully remove muddled mint and any loose leaves with cocktail fork, garnish with fresh mint sprig; serve. — This recipe is clearly out of place in the Cocktails section, and wants to be called a Clarendon Cooler. However, for the sake of Jack, I have endeavored to present it as a sort of cocktail. An explanation for the origin of the name is wanting; perhaps it is named for the venerable Clarendon Hotel in Quebec.

87. Clare Cocktail

My interpretation:
  1.5 oz Plymouth Sloe Gin
  1.5 oz Yzaguirre Rojo
  1 barspoon Asbach Uralt

Stir well (20 seconds) in mixing-glass full of cracked ice; strain into glass, serve. — This inoffensive postprandial Duo with a brandy flourish, essentially a riff on the Blackthorne Cocktail, entered JM 1916 from Straub 1913/1914.
 

86. Cincinnati Cocktail

My interpretation:
  4 oz Nashville Brewing Company Helles Lager, chilled
  4 oz Gerolsteiner Sparkling Mineral Water, chilled

Pour Gerolsteiner into a chilled highball glass, pour lager on top slowly so that a little head forms but does not overflow glass. Serve. — I have interpreted this recipe, a charter member of the Jack’s Manual, as a small cocktail-size drink for quick refreshment in overwhelming heat. The portions may be increased to fit the appropriate size for a pint or pilsner glass. I take the name to be humorous, since, clearly, no bitters or sweetener is prescribed (unless one takes the Ginger Ale as the sweetener). To be very correct, it is shoulid be called a Cincinnati Cooler, Beer Cooler, or a Soda (or Ginger Ale) Shandy.

 

85. Cider Cocktail

My interpretation:
  8 oz Jack’s Hard Cider
  2 dashes Angostura bitter

Dash bitters in bottom of highball glass, add large piece of ice, pour in chilled cider to 1/4” of rim, garnish with twisted lemon peel. — This “cocktail-style treatment” of hard cider appears first in Straub 1913/1914, thence being taken up into JM 1916. An older approach (e.g. in the 1905 Gorham Cocktail Book) closer to the original idea of cocktail would be to add a 1/2 lump of sugar first, which is then doused with Angostura. A little cider is added and the whole is stirred gently, then it is topped up with the rest of the cider. If the cider is very sweet (as it usually is) this addition of sugar may be regarded as superfluous.
 

84. Chrysanthemum Cocktail

My interpretation:
   2.5 oz Dolin Dry
   0.5 oz Benedictine
   3 dashes Hiram Walker Anisette

Shake well (20 seconds) with ice, strain into cocktail glass, express orange peel and garnish. — This classic vermouth-forward recipe, ideal for dessert, was a new addition to JM 1933.
 

83. Christie Cocktail

My interpretation:
  1.5 oz Bombay Sapphire
  1.5 oz Noilly Prat Extra Dry
  2 dashes Peychaud’s Bitters

Fill mixing-glass with ice. Stir, strain into cocktail glass, serve. — This cocktail recipe, a “dry martini riff,” appears in JM 1908 and continues throughout, being picked up by Straub 1913/1914 with a couple changes, the name altered to “Cristie” (the spelling Christie is found in the index):

This recipe does not affect JM 1916, but there is another interesting development:

The Christie is displaced un-alphabetically to sit next to another Jack’s Manual standby, the Cris. The relationship is unclear, but both recipes, featured in every JM edition, are exactly the same except for the two dashes. Maybe Straub therefore decided to conflate them. (Note the New-Yorkish typo “Peychard’s.” Pronounce it like a New Yorker.) Both recipes find themselves in JM 1933 restored to their proper alphabetical place. More on the Cris in due time.

82. Chrisp Cocktail

My interpretation:
  1.5 oz Bombay Sapphire
  1.5 oz Carpano Antica
  1 dash Regan’s Orange Bitters
  1 slice of orange, halved.

Shake with ice, strain, garnish with fresh half-slice of orange; serve. — This cocktail recipe appears first in Straub 1913/1914 and then in JM 1916. It is also presumably found, with two slices of orange, under the variant name “Christ Cocktail” in the Waldorf-Astoria Bar Book (1935), which, though published after the Sad Era, purports to contain the correct recipes commonly used before Prohibition.

81. C. H. P. Cocktail

My interpretation:
  1.5 oz St. George Americano Bruto
  1.5 Bulleit Rye

Fill mixing-glass with cracked ice, stir, strain into cocktail glass, and serve. — This JM 1933 original is a nice stiff aperitif Duo, kind of a simpler, less sweet Boulevardier. I can’t yet comment on the Brandy version, nor how it might work with Campari or even Cynar. For the time being, however, I do like the faint floral quality of the St. George Americano Bruto mingling with the peppery Bulleit rye. Needless to say, there are lots of options here with lots of nuances possible, so the experiment might take several repetitions. And yet with the eight combinations possible, there are even more possibilities for determining the significance of the recipe’s mysterious name. What could C. H. P. signify to a post-Prohibition Manhattanite?

80. Chocolate Cocktail

My interpretation:
  1.5 oz Yellow Chartreuse
  0.5 tsp powdered unsweetened chocolate
  0.25 tsp sugar
  1 tsp warm water
  1 Vital Farms egg yolk
  
In mixing-glass stir chocolate, sugar, and water until smooth, add egg yolk, stir until smooth, add cracked ice and chartreuse, shake 20 seconds, finely strain, and serve. — A Chocolate Cocktail without chocolate (like the Coffee Cocktail without coffee) has substantial tradition in mixed-drink history, probably for reason of appearance; cf. Jack’s Chocolate Punch, consisting of Port, curaçao, and milk. Jacques Straub in 1913 has no chocolate powder, but instead maraschino and blackberry liqueur; the Savoy, however, has both the chocolate powder and the maraschino. Jack Grohusko, for his part opts for a more on-the-nose approach with the cocktail in the JM 1916, thus forestalling potential questions by potentially confused or indignant customers, I presume.

79. Chinese Cocktail

My interpretation:
  1.5 oz Jack Rudy grenadine
  1.5 oz Myers’s Rum
  2 dashes Angostura bitters
  4 dashes Luxardo maraschino
  4 dashes Pierre Ferrand Dry Curaçao

Shake well (20 seconds) with broken ice, strain into cocktail glass. — The Chinese Cocktail was added to the JM 1933 without precedent in previous editions of the Manual. The proportions on such drinks with multiple dashes of this and that are best kept when we take into account that the original jigger is 2 ounces. Thus in increasing the drink volume for modern taste to about 3 ounces total, the bitters and minor additions may also need adjustment.
 

78. Chauncey Cocktail

My interpretation:
  0.75 oz Asbach Uralt
  0.75 oz Bombay Sapphire
  0.75 oz Martini & Rossi Rosso
  0.75 oz Old Forester Signature

Fill mixing-glass with cracked ice, shake, strain, and serve. — This bracing Quartet comes from Straub 1913/1914 and may be named for the street in Brooklyn (named in turn for a US Navy lieutenant in the War of 1812) or else for the Brooklynite businessman and Baseball bastion George Chauncey (fl. late-19th c.).

77. Chantecler Cocktail

My interpretation:
  1.5 oz Bombay Sapphire
  0.75 oz Dolin Extra Dry
  0.75 oz Martini & Rossi Rosso
  4 dashes Jack Rudy Grenadine

Shake with ice, finely strain, serve. — This abbreviated recipe, named after Edmond Rostand’s play which premiered in 1910–1911 (correctly in the French spelling, not Americanized “Chanticleer”), appears first in Straub 1913/1914, from whence it is copied almost word for word. It is a subtle variation on the Bronx notable for its distinction in color more than in taste, unless a fine grenadine is used.

 

76. Champagne Cocktail

My interpretation:
  1 tsp sugar
  2 dashes Angostura bitters
  1/2 split of Gruet champagne 

Place sugar in bottom of champagne flute, saturate with bitters, fill with champagne to 1/4” of lip, dress with lemon twist and 2-3 fresh berries if in season. — Here I include in my preparations the instructions from JM 1908:

 The prescription of “fruits in season” is thus not original to the Champagne Cocktail, but likely adduced from the Champagne Cobbler. Note that the instruction to stir with a spoon is omitted from the later version of the recipe.