127. Emerson Cocktail

 My interpretation:
  1 oz Hayman’s Old Tom Gin
  0.5 oz Cocchi Vermouth di Torino
  0.5 oz fresh lime juice
  3 dashes Luxardo maraschino

Fill shaker with cracked ice, shake, strain into cocktail glass, serve. — Borrowed without change from Straub 1913 for JM 1916, this interestingly balanced mixture hovers between a Martinez and an Aviation, a sort of Martinez sour (as some have noted) which does best with a slightly bitter vermouth.

126. Emerald Cocktail

My interpretation:
  1 oz Jameson Caskmates Stout Edition
  1 oz Dolin Rouge
  1 dash Fee Brothers Orange Bitters

Fill mixing-glass with ice, stir, strain into cocktail glass, and serve. — Borrowed from Straub 1913 for JM 1916 without alteration. A Bobbie Burns riff substituting orange bitters for Benedictine.

125. Edner Cocktail

My interpretation:
  1 oz Dubonnet
  1 oz Gin Lane 1751 London Dry

Fill mixing-glass with cracked ice, stir, strain into cocktail glass, twist orange peel over glass, garnish, and serve. — The Edner Cocktail, resembling closely the standard Dubonnet Cocktail, is an old JM standby from 1908, originally using the aperitif St. Raphaël, this being replaced by the similar Dubonnet sometime before 1916, presumably because it was no longer available in the US, or else for the sake of economy, after the Dubonnet Cocktail was added to the repertoire and claimed a spot on the shelf.
 

124. Dutch Charlie's Cocktail

My interpretation:
  1 oz Hochstadter’s Straight Rye
  1 oz Dubonnet
  0.5 Dolin Rouge
  2 dashes Angostura bitters

Fill mixing-glass with ice, stir 30 seconds, strain into cocktail glass, serve. — From Straub 1913, this vinous Manhattan riff was borrowed for JM 1916, changing the original 1:1:1 recipe to 2:2:1.
 

123. Duplex Cocktail

My interpretation:
  1 oz Old Forester Signature
  0.5 oz Martini & Rossi Extra Dry
  0.5 oz Cocchi Vermouth di Torino

Stir in mixing-glass with ice, strain into cocktail glass, and serve. — A perfect Manhattan, hold the bitters, first appearing in JM 1916. A Straub 1913 recipe (identified as an alternate of the “Albern”) is, somewhat more logically, equal parts dry and sweet vermouth with two dashes of orange bitters. The Old Waldorf-Astoria Bar Book uses the same recipe, specifying as alternative to orange bitters two squeezes of orange peel.

122. Duke Cocktail

My interpretation:
  1.5 oz Gin Lane 1751 London Dry
  1 oz Martini & Rossi Extra Dry

Fill mixing-glass with ice, stir, strain into cocktail glass, serve. — This cocktail, essentially a gin-heavy Dry Martini (see above), appears first in Straub 1913 as a 2:1 High & Dry to Dry Vermouth. JM 1916 reproduces this with the slight variation of proportions as seen here, rounding the 66:33 to 60:40 and thereby slightly upping the Vermouth component, but not significantly. The Savoy Cocktail Book features under the name “Duke” a cocktail almost entirely different, except that it also contains Dry Vermouth; neither is there any apparent relationship to the Duchess Cocktail (also above).
 

121. Duchess Cocktail

My interpretation:
  0.75 oz Dolin Rouge
  0.75 oz Noilly Prat Extra Dry
  0.75 oz St. George Absinthe Verte

Fill shaker with cracked ice, shake well (about 20 seconds or 30 shakes), strain into cocktail glass, and serve. — This aggressive recipe was first borrowed from Straub 1913 into JM 1916 as the “Dutchess” and is also found in the Savoy Cocktail Book. The Waldorf-Astoria Bar Book (1935) adds a dash of orange bitters to no avail. No attempt to change or refine the ratio was ever made until modern times, when the taste of the day prefer a 3:3:1, with the absinthe taking more of a backseat (the attempt being made, anyway). However, sufficient shaking on fine or cracked ice will yield a palatably diluted mixture both bracing and refreshing, and even pleasant to the more ardent devotees of anise.
 

120. Dubonnet Cocktail

My interpretation:
  1 oz Gin Lane 1751 London Dry
  1 oz Dubonnet Rouge (US)

In mixing-glass 1/2 full of cracked ice stir 20 seconds with even stroke, strain into cocktail glass, serve. — In 1908, this somewhat controversial cocktail (spelled Doubonnet at first) has the instructions “Twist of orange peel, shake, strain, and serve.” The instruction continues unimpeded until 1916, when it is revised in no uncertain terms: “Stir well, don’t shake.” This correction could not have come from Straub 1913, which also calls for shaking; yet 1916 may have Straub in mind when it further specifies “No bitters of any kind,” since Straub’s recipe (and perhaps others’) called for orange bitters. The Savoy Cocktail Book calls only for stirring and straining. Thus in JM 1916 we have a clean break from past JM tradition with a proper stir replacing the shake, no twist of orange peel, and no bitters. It is a clean drink of the connoisseur who likes his Dubonnet to be unadulterated. NB: No attempt to shake or add orange products was made in the pictured cocktail.
 

119. Dry Martini Cocktail

 My interpretation:
  1.0 oz Hawthorn’s London Dry Gin
  1.0 oz Noilly Prat Extra Dry

Fill mixing-glass with cracked ice (crack in your hand if you wish), stir, strain into cocktail glass, and serve. — A Dry Martini in the old day obviously gets you a wet one by today’s standard. The “Dry” here is to distinguish the type of Vermouth used, not the ratio. A regular martini would thus call for equal parts Sweet Vermouth and Gin stirred without addition of bitters or garnish, as shall be seen at the proper place.

118. Dream Cocktail

My interpretation:
  2 oz Gin Lane 1751 London Dry
  1 dash D.O.M. Benedictine
  1 tsp powdered sugar
  1 T lemon juice
  1 pasteurized egg white 

Shake well with ice (I like the reverse dry shake here, it requires little practice and results in a good foam), strain into claret glass, goblet, or stemware with about 5 oz capacity. — Like the Clover Club, this is a Gin-based drink featuring citrus and egg white froth, resulting in a nice creamy Sour, augmented with a dash of honey-spice from the Benedictine. In the source, again, Straub 1913, and again in JM 1916, the liqueur is not specified, implying perhaps that the drink might be made with any liqueur preferred by the customer or barkeeper.
 

117. Down Cocktail

 My interpretation:
  0.75 oz Dolin Rouge
  1.25 oz Hawthorn’s London Dry
  1 dash Regan’s Orange Bitters

Stir up drink in mixing-glass filled with ice, strain into cocktail glass, garnish with olive (picked or sunk) and serve. — A nice Martinez riff from Straub 1913, who called for a “high and dry” gin, meaning preferably 90 proof or greater, or at least not Old Tom. Jack in 1916 calls for M&R vermouth and Gordon dry gin. The name is unclear, and may sound like a cocktail instruction (e.g., “This is how to serve any type of liquor ‘down,’” implying a lowball glass) but, without specification of glass type, I have opted to give it the standard cocktail presentation.

116. Dorr Cocktail

My interpretation:
  1.5 oz Hawthorn’s London Dry Gin
  0.75 oz Martini & Rossi Dry Vermouth
  0.25 oz Dolin Rouge

Fill mixing-glass half-full of fine (chipped) ice, shake, strain into cocktail glass, garnish with orange peel; serve. — A cold, diluted perfect martini riff, easy on the sweet vermouth, unchanged from its first appearance in JM 1908.
 

115. Dimension Cocktail

My interpretation:
  1 oz. Hiram Walker Crème de Cacao
  0.5 oz Asbach Uralt
  0.5 oz Hiram Walker Crème de Menthe, White

Shake with ice, strain, serve in dessert cocktail glass. — A dessert trio, apparently from Straub 1913, first borrowed for JM 1916 (in both of which it is spelled “Dimention” perhaps a reference to the menthe, perhaps not). Even at this ratio, the mint is the strongest note, which with the sweetness makes this ideal for after dinner.
 

114. Devil's Cocktail

My interpretation:
  2 oz Martini & Rossi Extra Dry Vermouth
  0.25 oz homemade Devil Bitters mixture

Fill mixing-glass with broken ice, stir, strain into cocktail glass, serve. — Devil Bitters apparently refers to Fred Kalina’s Stomach Devil-Cert Bitters, formerly produced in Pittsburgh, Pennsylvania (Fred seems to have been of Bohemian extraction; the word “cert” means devil). While many empty bottles for this bitters can be found among private collections, the recipe, apparently a 70-proof digestive bitter, is not recorded and there is no known emulation of this specific concoction. I present my own interpretation, assuming by its name that it featured a mild tincture of piquant ingredients common at the time. Thus I have combined Fee Brother’s Cardamom Bitters, Underberg’s stomach bitters, and a small but powerful tincture of cayenne and sweet paprika in neutral spirit, melded by means of a little gum syrup. The effect is not unpleasant, but rather savory and medicinal. One notes that the Devil’s and Diabolo cocktails from the Savoy Cocktail-Book are quite different.
 

113. Delmonico Cocktail

My interpretation:
  1.5 oz Hawthorn’s London Dry Gin
  1.5 oz Noilly Prat or Martini & Rossi Dry Vermouth

Shake, strain, serve in cocktail glass, garnish with orange peel. — This recipe seems to come from Straub 1913. The standard cocktail by this name currently contains a portion of Cognac or Brandy in addition to Gin and Dry Vermouth. The Old Waldorf-Astoria Bar Book (1935) has two orange peels and adds a dash of Orange Bitters but no brandy. Here are two presentations of this recipe:
 

112. Dean Cocktail

My interpretation:
  1 oz Bulleit Rye
  1 oz Cocchi Vermouth di Torino
  1 dash Amaro CioCiaro
  1 dash Luxardo maraschino

Fill mixing-glass with ice, stir, strain into cocktail glass, serve. — A good Manhattan riff, similar to the Brooklyn with its bitter orange quality, dating back to the first JM 1908.
  

111. Daiquiri Cocktail

My interpretation:
  2 oz El Dorado or Bacardi Rum (white)
  1 T lemon or lime juice
  1 tsp powdered sugar

Shake well (20 seconds), strain into cocktail glass. — The standard version of this rum sour today calls for lime, but lemon is a good alternative. Lemon-lime (1 tsp. each) is another good choice.
   

110.5* Excursus on Martini-Style Cocktails in JM

Excursus on Martini-Style cocktails in Jack’s Manual.

Nowadays “Martini” describes any proportion of gin and dry vermouth chilled and diluted by mixture with ice. The number of barely distinguishable cocktails containing gin and vermouth and bearing different names in the early twentieth century may explained by the variety of sources and experience from which Jack’s Manual draws. Additionally, Hotel, club, and bar “house” cocktails were often nothing more than their own version of a gin-and-vermouth or whisky-and-vermouth mixture. Jack Grohusko sometimes allows the same recipe to appear with two different names, but in general he seems to preserve a distinction in each one. Here is list to help clarify (to keep it simple, I omit those that have a dash of something — like the Martini, a 1:1 stirred with sweet vermouth, which adds Orange Bitters).

Gin + Dry Vermouth 
3:1 stirred w/ orange peel = Treasurer
3:1 shaken = Cushman
   w/ lemon peel = Blackstone No. 1
   w/ orange peel = Blackstone No. 2
3:2 stirred = Duke.
3:2 shaken = Coney (post-1910)
1:1 stirred = Dry Martini
   w/ olive = Cat
   w/ orange peel = Racquet Club
1:1 shaken = Cornell, Lewis, Coney (1908–10)
  w/ pimola = St. Francis


"Martinez" - Gin + Sweet Vermouth
4:1 shaken w/ orange peel, served down = Parson
3:1 shaken = Consolidated.
3:2 stirred w/ orange peel = Rossington (w/ Old Tom gin before 1933)
1:1 stirred = Perfect or Turf Club (not the Turf)


"Perfect Martini" - Gin +Dry Vermouth + Sweet Vermouth
16:3:1 (80%, 15%, 3%) shaken, served down = Shonnard
3:1:1 w/ lemon peel = Sphinx
2:1:1 = Four Dollar
  w/ orange peel = Blackstone or McLane
  w/ orange peel served down = Boles

110. Cushman Cocktail

My interpretation:
  1.5 oz Hawthorn’s London Dry Gin
  0.5 oz Noilly Prat Extra Dry Vermouth

Fill mixing-glass with ice; shake (about 15 seconds), strain, and serve. — A shaken 3:1 martini riff, this cocktail appears from the beginning in JM 1908, specifying Gordon gin and Chappaz vermouth. In JM 1910 (2nd ed.), with generalized ingredients, it inexplicably appears on p. 35 after Catawba Cooler (it looks like several unalphabetical recipes were wedged in here. Straub picks it up, too, presumably from JM’s 3rd edition, for his own 1913 manual.

109. Cuban Cocktail

My interpretation:
  2 oz Myers’s Jamaican Rum
  2 T fresh orange juice
  3 dashes homemade gum syrup

Fill mixing-glass with cracked ice; stir, strain, serve. — This cocktail first appears in JM third edition (1910-II) and remains unchanged. It is not to our thinking very Cuban, calling for Jamaican rum and orange juice instead of lime as it does. Straub errs in another way, using lime juice but substituting gin and brandy for rum and apricot brandy for the sweetener. Finally, it is also well to note that Jack’s recipe for “gum” syrup includes no gum arabic and should, for authenticity’s sake, be interpreted as simple syrup (here from the 3rd Edition):

I have, however, taken the opportunity to make my own gum syrup, and used it to great advantage in this cocktail.

108. Cris Cocktail

My interpretation:
  1.25 oz Hawthorn’s London Dry Gin
  1.25 oz Martini & Rossi Extra Dry Vermouth
  2 dashes Luxardo Maraschino

Fill mixing-glass with broken ice, stir, strain into cocktail glass, and serve. — This counterpart to the Christie, a JM standby from the start, and thus another 50/50 stirred martini riff, has maraschino substituted for the Peychaud’s Bitters.
 

107. Crescent Cocktail

My interpretation:
  0.75 oz McKenna 10 Year
  0.75 oz Cocchi Vermouth di Torino
  0.33 oz Amaro CioCiaro
  1 tsp homemade raspberry syrup

Shake well (20-30 seconds), strain into cocktail glass, and serve. — This Manhattan riff takes a cue from Jack’s very own Brooklyn, amps down the main ingredients, amps up the Amer Picon, dropping the bitters and making for a sweeter drink with bitter complexity from the Picon and just a touch of tartness. To augment the bitterness of the CioCiaro I opt for Cocchi amber vermouth.

 

106. Creole Cocktail

My interpretation:
  1.25 oz Cocchi Vermouth di Torino
  0.75 oz St. George Absinthe

Fill mixing-glass with broken ice, shake 20 seconds, strain into cocktail glass, serve. — This Creole cocktail (duo) derives from Straub’s Chicago recipe and appears in the 1916 and 1933 editions of Jack’s Manual.

105. Cotton Cocktail

My interpretation:
   1.5 oz Bulleit Rye
  0.5 oz Dolin Rouge
  0.5 oz Noilly Prat Extra Dry
  1 dash St. George Absinthe
  2 dashes Regan’s Orange Bitters

Fill mixing-glass with broken ice; stir, strain into cocktail glass, and serve. — This “perfect” Manhattan riff with added dash of absinthe and use of lemon peel, first appears in the Third Edition, JM 1910 (II) and continues to JM 1933.
 

104. Coronation Cocktail

 My interpretation:
  0.75 oz Noilly Prat Extra Dry Vermouth
  0.75 oz Hawthorn’s London Dry Gin
  0.5 oz Dubonnet

Stir with ice, strain, serve. — This cocktail appears in the 3rd Edition, JM 1910, calling for equal portions and “orange gin” rather than dry gin, as it appears in Straub 1913:

The change in proportions may have been for finer balance of the palate, or perhaps to conserve an increasingly rare Dubonnet. The name and year suggest this was created after the death of Edward VII in preparation for the coronation of George V, but it may have been for Edward VII’s coronation in 1902.