214. Lone Tree Cocktail

My interpretation:
  1 oz Bluecoat Gin
  0.5 oz Noilly Prat Extra Dry
  0.5 oz Alessio Vermouth Chinato

Fill mixing-glass with ice, shake, strain into cocktail glass, serve. — This perfect Martini riff is shaken instead of stirred, and found in several books. The first JM to feature it is the Third Edition (1912 or 1910s) where it is misspelled “Lond Tree.” This recipe is reflected in the Savoy Cocktail Book (1930) in a “thirds” ratio, with the addition of Orange Bitters, while McElhone (1927) calls for simply squeezing the orange peel in the shaker. These niceties might have been missed by Jack and anyone else peeking at the old Waldorf bar manual. A variant recipe in Straub (1913) and the Waldorf Bar Book (1935) indicates equal portions of Old Tom Gin and Sweet Vermouth with a dash of Orange Bitters. The latter publication traces the origin to drink enjoyed at the Old Waldorf by golfers playing at a certain course outside Philadelphia.

204. La Roche Cocktail

 My interpretation:
  0.75 oz Castle & Key Dry Gin
  0.75 oz Dolin Dry
  0.75 oz Lustau Vermut
  2 T fresh orange juice

Frappé (shake with cracked ice), strain into cocktail glass, serve. — This Bronx riff (resembling a perfect martini with OJ) comes in equal portions for easy preparation and makes a decent brunchtime libation. Its first appearance in JM 1912 (1910s) is in paragraph form rather than list form, which to me suggests borrowing from another, older-style source, like Boothby, which uses paragraphs. However, I have been unable to locate any possible source to date. Jack’s instruction to “frappez” here is rare, and as such, difficult to interpret precisely. He may simply mean shake hard with ice, or else he may refer to crushed or shaved ice being placed in the glass with the strained drink; but then, the instruction to shake is absent. I take it here as an synonym for shake.

203. Larchmont Cocktail

 My interpretation:
  1.5 oz Lustau Amontillado
  1.5 oz Alessio Vermouth Chinato

Fill glass with cracked ice, stir, serve. — The first time I did this, I unconsciously inserted the word “strain” into the recipe, and got what is essentially an Adonis:

However, this is incorrect. There is no “strain.” Ever since the Third JM in 1912, this recipe has simply said “fill glass with cracked ice, stir, and serve.” So I realized it had to be served on cracked ice. This could mean in a larger, perhaps claret-sized, glass, though none is specified. Here is my latest preparation, using Lustau for the vermouth as well as the sherry. It kind of resembles an iced tea this way.

192. Jenks Cocktail

 My interpretation:
  1 oz Captive Spirits Big Gin
  1 oz Alessio Chinato
  1 dash Benedictine

Stir, strain, serve with slice of pineapple. — This JM 1908 recipe originally had no garnish. The pineapple first appears in JM 1912 (Third Edition) and helpfully serves as a visual indicator to distinguish the drink from an old style Martini.

176. Hudson Cocktail

My interpretation:
  1 oz Aviation Gin
  1 oz Dolin Dry
  3 dashes Regan’s orange bitters

Stir with broken ice, strain, serve with olive. — In Straub 1913, this cocktail calls for sweet vermouth, dry gin, and an orange slice rather than an olive. The recipe in JM with dry vermouth goes back at least as far as 1910s. JM 1910s and both 1916 call for Holland Gin. Here is my version with the 1933 recipe an American gin.
 

174. Honolulu Cocktail

 My interpretation:
  1 tsp powdered sugar
  1 T orange juice
  1/2 T lime juice
  1 dash Pierre Ferrand Dry Curaçao
  1 dash Angostura bitters

Shake with ice, strain, garnish with lemon twist, serve. — The original recipe appearing in Jack’s Manual 1908 and continued in 1910 is quite different, resembling more a whisky highball:

The realization of this recipe’s similarity to the Whisky Highball in the more organized 3rd Edition (1910s) must have led to the new, more Tropical-inspired, gin-based, citrus-heavy recipe that continues thereafter, and which seems more prescient of the tiki style that would shortly develop.

163. Harvard Cocktail

My interpretation:
  1 oz Lustau Amontillado
  1 oz Dolin Rouge
  2 dashes Angostura bitters
  2 dashes Pierre Ferrand Dry Curaçao

Pour ingredients into (large = 12 oz?) mixing-glass, add ice, stir, strain into cocktail glass, garnish with twisted lemon peel, serve. — This cocktail, now normally known in its brandy (rather than sherry) form, first appears in JM 1910s (Third Edition). The brandy version in the 1935 Waldorf-Astoria book specifies the addition of siphon water.
  

161. Hamilton Cocktail

My interpretation:
  1.5 oz Dubonnet
  0.5 oz The Famous Grouse

Stir with broken ice, strain into cocktail glass, serve. — This cocktail, nowadays known as a Rob Roy (esp. with bitters and a cherry), first appears under this name in JM 1910s (Third Edition). The bitters and cherry and not necessary. There is a Hamilton in the Lowlands of Scotland, which leads us to conclude that perhaps a Scotch of that area, such as Auchentoshan, might be most appropriate.