194. Jersey Lily Cocktail

My interpretation:
  1 oz Aviation American Dry Gin
  1 oz Alessio Chinato
  1 dash Regan’s Orange Bitters

Stir with ice, strain, serve, garnish with mint sprigs. — This cocktail comes from Straub 1913 and appears in JM 1916. The Jersey Lily Cocktail should not be confused with the Pousse Café by the same name—perhaps the best pousse café—consisting of Chartreuse, Brandy, and bitters.
 

185. Irving Cocktail

My interpretation:
  1 oz Aviation American Gin
  0.75 oz Dolin Dry Vermouth
  0.25 oz homemade Calisaya bitter liqueur
  1 slice of orange (for shaker), another for garnish

Fill glass (12 oz) with broken ice, frappé/shake 30 seconds, strain into cocktail glass, garnish with orange slice, serve. — This JM 1908 original, a sort of orange-bitter martini riff, first called for Gordon Dry gin and Chappaz vermouth. The instructions invariably call for the orange slice before adding ice or shaking. I added another slice in the shaker for good measure. Straub picks it up in 1913 and also lists the orange slice before the shake.
 

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.
 

170. Hillard Cocktail

My interpretation:
  1.25 oz Aviation American Gin
  0.75 oz Casa Mariol Vermut Negro
  2 dashes Angostura bitters

In absence (perhaps fortunately) of directions for preparation, I stir this with ice, strain into a cocktail glass, and serve. — Yet another in a long row of Straub recipes first borrowed for JM 1916, this slightly stiffer Martinez riff is altered, as typical, from its original 2:1 ratio to a more moderate 3:2, perhaps more appropriate for service in a “fine” Italian restaurant as Baracca’s must have been in the early 1900s.

166. Hawaiian Cocktail

My interpretation:
  2 oz Aviation American Gin
  3 dashes Pierre Ferrand Dry Curaçao
  0.5 oz fresh orange juice

Shake 30 seconds with ice, strain into cocktail glass, serve. — This recipe, like the previous one, appears only in JM1933 and seems to be borrowed from the Savoy Cocktail Book (1930), which specifies 4:2:1 ratio of gin, juice, and curacao. A lower portion of juice and the addition of curaçao provides a minimal distinction from the Harvester. One sometimes sees a Hawaiian Cocktail today made with a little pineapple juice rather than orange. This Blossom-style drink should not be confused with the Blue Hawaiian, which features rum and coconut along with pineapple.
 

165. Havana Cocktail

 

My interpretation:

  1 oz Kronan Swedish Punsch

  0.75 oz Aviation American Gin

  0.25 oz Rothman & Winter Apricot Liqueur

  1 dash fresh lemon juice.

Shake for 30 seconds with broken ice, strain into cocktail glass, serve. — This recipe, only appearing in JM1933, seems to be a correction (at least, an improvement) of the recipe in the Savoy Cocktail Book, which calls for a 1/2 jigger of Apricot and a 1/4 each of Swedish Punsch and Gin. Making this more of a rum-gin base with apricot / lemon accent makes a lot of sense for the cocktail realm, unless a sweet dessert drink is desired. The final color of the drink rich and distinctive.

 

164. Harvester Cocktail

My interpretation:
  1 oz Aviation American Gin
  1 oz fresh orange juice

Shake with ice, strain into cocktail glass, serve. — This simple, refreshing Duo recipe from Straub 1913 was copied for JM 1916, where book sponsor Gordon dry is specified. With a fresh, sweet orange and a friendly dry gin, it can be a good morning bracer.

 

160. Hamersley Cocktail

My interpretation:
  1.5 oz Aviation American Gin
  0.5 oz Cocchi Vermouth di Torino 
  2 dashes Luxardo maraschino
 quarter orange (rind + 1/4 oz juice)

Squeeze orange-quarter into mixing-glass, drop in, add other ingredients, filled with crushed ice, and shake 30 seconds quickly, strain, and serve. — The quantity of juice and orange peels expressed from the inserted rind should not be so much as to render this cocktail a Blossom. It is rather to be considered a 3:1 martini (though shaken) with slight adjunct of maraschino and orange. The recipe is first found in JM 1910 (the 2nd Edition) and undergoes no change through the later editions.

 

154. Good Times Cocktail

My interpretation:
  1.25 oz Aviation American Gin
  0.75 oz Dolin Dry

Fill mixing-glass with ice, shake, strain into cocktail glass, express lemon peel over glass, garnish, serve. — This martini-riff recipe comes from Straub 1913, where Tom or Cordial Gin is specified. The Tom Gin continues in JM 1916, but is reduced in 1933 to simply “gin.” The “good times” aspect is suggested by a heavier (and thus more intoxicating) portion of gin. Evidence is wanting to connect it to the late-19th c. Good Times Club.
 

151. Gin Cocktail

My interpretation:
   2 oz Castle & Key London Dry
   1 dash Angostura bitters

Stir in mixing-glass half-full of cracked ice, strain into cocktail glass; twist lemon peel, serve. — This traditional gin cocktail recipe goes back to Jack’s Manual 1908. By contrast, Straub calls for “1 or 2” dashes of Orange bitters, no mention of lemon peel.