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.
 

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.
 

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.).

76. C. A. W. Cocktail

My interpretation:
  1.25 oz Carpano Antica
  1.25 oz Dolin Extra Dry
  0.75 oz Asbach Uralt

Shake with ice, strain, garnish with orange peel; serve. — This recipe comes from Straub 1913/14 and is presumably named for the Chicago Auto Workers union.