355. Two-Spot Cocktail

My interpretation:
  1 oz Pierre Ferrand Dry Curaçao (uncolored)
  1 oz Martell VS Cognac

Fill shaker with ice, shake, strain into cocktail glass, twist lemon peel, garnish, serve. — This Straub 1913 Duo with the unusual call for Curaçao Brun (not readily available here) has been modified in my preparation by the use of a Curaçao which necessarily presents a different flavor profile as well as color. In any event, the drink appears to be a local phenomenon in Straub and Grohusko which did not afterward gain traction.
 

289. Pueblo Cocktail

My interpretation:
  .33 oz Hiram Walker crème de menthe (dyed green)
  .33 oz Raspberry syrup
  .33 oz Luxardo Maraschino
  .33 oz Copper & Kings Brandy
  .33 oz Chartreuse Yellow
  .33 oz Pierre Ferrand Dry Curaçao (dyed brown)

Combine ingredients in shaker with ice, shake 20 seconds, strain into cocktail glass (or pousse café glass if you like), serve. — This interesting and somewhat sweet, if not beautiful, concoction seems like a jest, but likely has a very practical origin as a way to use a botched Pousse Café, e.g., when poured incautiously, sequenced incorrectly, or accidentally disturbed. Into the shaker it would go, given a new name and so the ingredients salvaged (it may have been offered at a discounted rate or even on the house, in which case, at least the ingredients did not go to waste). If this indeed is the case, and as the recipe suggests, the drink produced will be only a little larger than a Pousse Café due to dilution while shaking; thus a smaller glass may be preferred. Otherwise, if one actually sets out to make a Pueblo, the ingredients might well be enlarged to a 1/3 oz each.

We find this recipe in Straub, and then JM 1916, under the name “Peblo,” and in the Old Waldorf Bar Days (1931) as “Peplo.”
 

90. Clifton Cocktail

 

My interpretation:

   1.5 oz Bulleit Rye

  1.5 oz Noilly Prat Extra Dry

  1 dash Angostura bitters

  1 dash Pierre Ferrand Dry Curaçao

Stir ingredients with 1/2 glass cracked ice (for a wetter stir), strain into cocktail glass, and serve. — This recipe goes back to the original JM 1908. The only, and not insignificant, change is the switch from Sweet to Dry Vermouth in the JM 1916, no doubt after the influence of Straub 1913/1914. Originally the drink was a Manhattan riff. Note JM 1908 and 1910:

Straub 1913 (Note corrected spelling):

 

Compare JM 1916 (without Straub’s spelling, but with his French Vermouth; also, retaining generic Curaçao for Straub’s Brown Curaçao):

 

And finally, my version of the later recipe:

 

51. Bornn’s Cocktail

My interpretation:
  1.5 oz St. George Botanivore
  1.5 oz Martini & Rossi Rosso
  1 dash Pierre Ferrand Dry Curaçao

Stir with broken ice, strain, serve. Garnish with twisted orange peel if desired. — This drink appears in the first JM 1908 with Ballor vermouth and a “high and dry” gin and brown curaçao. In 1916 the sponsored M&R vermouth and Gordon’s dry come in, and in 1933, curaçao brun being presumably more difficult to obtain, the brown color is dropped from the prescription (though not in a few other recipes). This is a decent house variation on the classic (sweet) Martini.

 

35. Bird Cocktail

My interpretation:
  1.25 oz Pierre Ferrand Dry Curaçao
  1.75 oz Courvoisier VSOP.

Shake well (20 seconds) with ice, strain, serve. Garnish with orange peel. — Not a Cocktail technically, but a simple duo using curaçao as a sweetener. According to Elemental Mixology, Curaçao brun is simply curacao dyed to resemble the color of the mature brown orange. I estimate the use of the authentic ingredient (all but unavailable) would have a darkening effect on the color, but minimal effect on the taste.