341. Swan Cocktail

My interpretation:
  2 oz Copper & Kings white absinthe
  1 oz fresh orange juice

Fill mixing-glass with broken ice, shake 20 seconds, strain into cocktail glass, serve. — This breakfast bracer (or anytime bracer) duo first appears in JM1912. The next year, Straub listed a recipe by the same name but dissimilar in every other way. It is a dry martini with bitters and a dash of lime. The key here is that this other recipe is named for the brand name of Swan gin, a notable brand of genever from Schiedam, Netherlands. That recipe derives from the earlier Old Waldorf manual, which was published later in 1931 under the title the Old Waldorf Bar Days, which adds absinthe as well. Long story short, the Grohusko recipe is unique and unrelated, lending dignity to the name as descriptive of the drink itself, reflecting the beauty and elegance of that noble bird. The other simply plays upon a popular name for genever.

319. S. G. Cocktail

My interpretation:
  1 oz William Wolf Rye
  1 oz fresh lemon juice
  2 T fresh orange juice
  1 tsp Jack Rudy grenadine

Shake well, strain into cocktail glass, serve. — This classic punch-style recipe, too sweet for a Sour, too sour for a Blossom, is found in McElhone’s Barflies & Cocktails (1927) in an equal-thirds formulation, where it is described as being popular among the Scots Guards, hence the initials. The Savoy (1930) changes the rye to Canadian Club whisky (i.e., Canadian rye).

291. Queen's Cocktail

My interpretation:
  1 oz Plymouth Gin
  0.5 oz Dolin Dry Vermouth
  0.5 oz Noilly Prat Rouge
  1 piece pineapple (in mixing-glass)
  1 T orange juice

Fill mixing-glass with cracked ice, shake, strain into cocktail glass, serve with fresh pineapple garnish. — This recipe appears at first glance to be a riff on the Bronx in order to give the borough of Queens its own drink; and thus, the spelling should probably omit the apostrophe. Indeed, by comparison with some popular Bronx recipes, its only peculiar contribution is the addition of pineapple to the shaker. Long before its first appearance in 1916, there was a Queen’s Highball with Amer Picon and Grenadine (see JM 1908). This drink, clearly unrelated, appears eight years later without any precedent in Straub. Its analogs otherwise include the identically named “Queen’s” in Barflies & Cocktails (1927) and in the Savoy (1930), which specifies crushed pineapple, and the “Queen” in the Old Waldorf Bar Days (1931).