236. Mill Lane Cocktail

My interpretation:
  2 oz Bacardí Ocho Años
  1 T lime juice
  1 tsp Jack Rudy Grenadine
  4 dashes (1 tsp) St. George Abinsthe Verte
  3 dashes Peychaud’s Bitters

Fill mixing-glass with cracked ice and ingredients including squeezed half lime; shake, strain into cocktail glass, serve. — This cocktail, appearing only in JM1912(Third Edition) through 1933, and apparently an invention of Mr. Grohusko himself, is essentially a Rum Sour using grenadine for sweetener and augmented with anise qualities from Peychaud’s bitters and absinthe. More directly, it is a Bacardí Cocktail so augmented.

 

66. B. V. D. Cocktail

My interpretation:
  0.33 oz Bacardí 8 (1/3 pony)
  1.66 oz Bombay Sapphire
  1 oz  Gallo Extra Dry

Shake well (20 seconds) with ice, strain into cocktail glass. — This classic cocktail, not appearing in previous editions of JM, was added to the Post-Prohibition 1933 edition from an unknown source, perhaps with intentional adjustment of the proportions. It calls for a gin-heavy drink light on the rum, where other recipes often call for equal parts. A cynic might call it a “Dry Martini with a dash of rum.”
 

13. Apple-Pie Cocktail

My interpretation:
  1.5 oz Bacardí 8
  1.5 oz Casa Mariol Vermut Negro
  4 dashes (one barspoon) Hiram Walker Apricot Brandy
  2 dashes Rose’s Grenadine
  2 barspoons lime (not pictured)

Shake well (on broken ice), strain, serve. It doesn’t taste like apple-pie (you can find lots of recipes that do that these days), and I’m not sure if it was meant to, but the specific brand of apricot liqueur might have something to do with it. A nice Abrikos would improve it, as would a better (i.e., not a last-minute purchase) grenadine, like Liber & Co.—which I used up at a party making Applejack Specials—or Jack Rudy.