226. Marquette Cocktail

My interpretation:
  1.25 oz Bluecoat American Dry Gin
  0.75 Alessio Chinato
  1 dash Disaronno Amaretto

Shake with cracked ice, strain, serve. — Shaking should perhaps not exceed 10 seconds to avoid ice on the top of the drink. Optionally, stir instead of shaking. This recipe first appears in Straub 1914 (not in 1913), whence it is borrowed for JM 1916. Creme de Noyaux is available these days, but may not be worth the purchase unless you plan on making lots of Marquettes and Pink Squirrels.

225. Marqueray Cocktail

My interpretation:
  2 oz Bluecoat American Dry Gin
  1 egg white
  2 dashes Jack Rudy Grenadine (about 1 tsp)
  1 dash St. George Absinthe Verte
  1/2 T fresh lime juice

Shake all ingredients well with cracked ice, about 30 seconds, strain into cocktail glass, serve. — Borrowed from Straub 1913 for JM 1916, this Gin Sour recipe, with lime for the sour and grenadine for the sweet, distinguishes itself from similar recipes (like the Sunshine Cocktail) by the added enhancement of absinthe, which for a modern twist could be dashed or sprayed on top before serving instead of shaking in. Another example is found here.

219. Maiden's Blush

 

My interpretation:

  2 oz Bluecoat American Gin

  4 dashes Pierre Ferrand Dry Curaçao

  4 dashes homemade raspberry syrup or Jack Rudy grenadine

  1 dash lemon juice

Shake well, strain into cocktail glass, serve. — This refreshing cocktail first appears in The Savoy Cocktail Book (1930), from which it is taken without change into JM1933. Another recipe by this name, but with absinthe, appears earlier in the 1927 Barflies and Cocktails. As in former days grenadine or raspberry syrup were sometimes interchangeable, I found that my raspberry syrup provided a better “blush” than my “good” natural grenadine. You might have better (brighter) success with Rose’s Grenadine, but you would have to deal with that candied-fruit aftertaste, not to mention the corn syrup. Below I show first the Grenadine version (closer in hue to peach or skin tone) and secondly the better-looking version with raspberry syrup.

218. Mah-Jongg Cocktail

My interpretation:
  1 oz Cointreau
  1 oz Bluecoat American Dry Gin
  0.5 oz Bacardì Superior White Rum

Shake well (20 seconds), strain into cocktail glass, serve. — This exotically titled recipe appears first in the Savoy Cocktail Book (1935) and from thence is borrowed only for JM1933, the fifth and final edition. In the process, the ratio is changed, since Savoy indicates a 4:1:1 ratio of Gin to Cointreau and Rum (probably conceived as 2/3 Gin and 1/3 Cointreau-Rum mix); Jack’s ratio is 2:2:1, significantly upping the Cointreau quotient and reducing the rum to a background accent by comparison. Using white rum, this drink affords a pearly white quality when shaken, here enhanced by the iridescent effect of Roman glass.
 

216. Love Cocktail

My interpretation:
  1 oz Bluecoat American Dry Gin
  1 oz Alessio Vermouth Chinato
  1 dash Regan’s Orange Bitters
  1 egg white

Shake ingredients with ice, strain into cocktail glass, serve. — This recipe is taken directly from Straub 1913 for JM1916. My interpretation uses Jack’s definition of a Martini (1:1) rather than Straub’s (2:1), though the duplicated language “Martini Cocktail” certainly refers to each author’s respective version.

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.

211. Little Devil Cocktail

My interpretation:
  1 oz Bluecoat Gin
  0.75 oz Cointreau
  0.25 oz Myers’s Rum
  1 T fresh lemon juice

Shake well (30 seconds), strain into cocktail glass, serve. — This recipe, which resembles a sort of Gin-based riff on Between the Sheets (No. 32), appears first in McElhone’s Barflies and Cocktails (1927) where it is attributed to the author’s pupil, Fitz, of Ciro’s bar, London. Apparently Jack thought it worth including; as a gin-based punch-style recipe, it may have been enjoying great enough success overseas.

209. Lewis Cocktail

My interpretation:
  1 oz Bluecoat Gin
  1 oz Noilly Prat Extra Dry

Shake with ice, strain into cocktail glass, serve. — This martini-riff, a shaken dry Fifty-Fifty Martini, first appears in Straub 1913 and is picked up from thence by JM 1916 without change. The recipe originally specified Dry Gin, and JM 1916 calls for Gordon’s. It is included in the Waldorf-Astoria Bar Book (1935) with the same recipe, and may have thus been picked up by Straub directly from the W-A bar manual before the Bar Book was published.

207. Leonora Cocktail

My interpretation:
  1 oz Bluecoat American Dry Gin
  0.5 oz fresh orange juice
  0.5 oz homemade raspberry syrup

Frappé (shake well) with 1/2 glass cracked ice, strain into cocktail glass, serve. — This recipe of the Daisy variety first appears under this name in JM 1908. It resembles the Harvester with raspberry syrup substituted for half the orange juice.

196. Jockey Club Cocktail

 This term for the Gin Cocktail first appears in Straub 1913. See The Gin Cocktail.