340. Sunshine Cocktail

My interpretation:
  1.5 oz Beefeater London Dry Gin
  0.5 oz Noilly Prat Extra Dry Vermouth
  1 tsp lime juice
  1/2 tsp Jack Rudy Grenadine
  1 egg white

Shake vigorously with a little ice about 45 seconds, strain into claret glass or 5-6 oz stemmed glass, serve. — This gin-and-lime brunch recipe, resembling a frothed up, fancy Gin Daisy/Sour, first appears in Straub 1913 with some additional details (Old Tom gin, 2-person drink), whence it finds its way into JM1916. An unrelated drink by this name in Barflies & Cocktails (1927) is essentially a brandy-rum sour. The 1931 Old Waldorf Bar Days has a somewhat related Sunshine amounting to a lemon-lime silver fizz in a lemonade glass, omitting sweetener. Modern drinks bearing this name are unrelated, or perhaps derived from McElhone’s recipe.
  

310. Sabbath Cocktail

My interpretation:

  1 oz Rémy Martin VSOP

  1 oz Offley Tawny Port

  1 oz black coffee (Portland Brew / Summit Roasting)

  1/2 tsp sugar

Shake all ingredients with ice 20 seconds, strain out ice, shake a further 15 seconds, strain into claret (small wine) glass, serve. — This large format caffeinated flip first appears in Straub 1913 (spelled “Sabath”) from whence it makes its way into JM1916. It resembles an attempt at what the Coffee Cocktail ought to have been. In other books, like the Old Waldorf Bar Days (1931) it is called a Sabbath Calm. But Jack Grohusko already had a Sabbath Morning Calm going back to 1908, consisting of gin and eggwhite shaken and strained. That was relegated to the miscellaneous section in 1916; . The Old Waldorf recipe calls, properly, for a full pony of coffee rather than a half, but also adds a quantity of cream, which is unnecessary here.

 

281. Polo Cocktail

My interpretation:
  1.5 oz Hayman’s Old Tom Gin
  2 oz fresh grapefruit juice
  2 oz fresh orange juice 

Shake, strain into claret glass, serve. — This gentle orange-grapefruit Blossom (juice with a bit of liquor) with about 2/3 mixer and 1/3 booze, appears first in Straub, where indeed it is prescribed in equal thirds. Grohusko, as usual, adjusts the recipe for his JM 1916 version, perhaps to make it his own. In doing so, he weakens it slightly but not significantly. The Savoy (1930), using Plymouth Gin, calls this Polo No. 2. The Old Waldorf Bar Book (1931) gives it with rum instead of gin. The large serving glass (claret glass, a 5-6 oz stemmed glass) here takes account of the larger amount of juice involved, probably from earlier recipes involving integers of fruit (whole or half orange, grapefruit, etc.) rather than percentages or measures. A larger portion is also warranted by the weaker nature of this drink, which is, probably, the ideal brunch cocktail.

238. Millionaire Cocktail

My interpretation:
  1.5 oz Rittenhouse Rye
  1 egg white
  1 tsp Pierre Ferrand Dry Curaçao
  2 dashes Jack Rudy Grenadine
  1 dash Regan’s Orange Bitters

Shake well (30 seconds) with cracked ice, strain into large (claret) glass, serve. — Note that while I usually humor JM when it calls unnecessarily for shaking, I could not here countenance the prospect of imbibing a drink in which the egg white is merely stirred. However, the stirring technique is specific all the way back to Straub 1913, from which it is reproduced in JM 1916. This must be an error. The same recipe in Barflies and Cocktails (1927) is indeed well shaken, where it is also attributed to the Ritz Hotel, London. The Savoy Cocktail Book has two Millionaire cocktails, neither of which we need concern ourselves with here. The only resemblance is that one of them has an egg white (well shaken, naturally).

There is, however, in the Jack’s Manual tradition a different, earlier “Millionaire’s” (with possessive) recipe going back to JM1910 and corroborated to some degree in the 1931 Old Waldorf Bar Book, where it is called “Millionaire” and described as a Martini with grenadine poured on top, in a glass. JM1910 is a little more complex but essentially the same drink: A 5:4:1 mix of dry gin, dry vermouth, and grenadine with juice of 1/2 lime, stirred. This drink was no doubt replaced by the richer but unrelated Ritz / Straub drink to avoid confusion. Pictured below is the result of that later recipe:

 

100. Congress

My interpretation:
  1 oz Asbach Uralt
  1 oz Combier Crème de Rose
  3 dashes Noirot orange-flower water
  1 egg white.

Shake with ice 15 seconds, omitting egg white. Strain out ice, add egg white, shake 15 seconds, strain, and serve in small wine glass befitting the name. — This drink appears to be another borrowing from Straub 1913 for JM 1916.

68. Café au Kirsch Cocktail

My interpretation:
  1 oz Clear Creek Cherry Brandy
  1 oz Remy Martin VSOP
  1 Vital Farms pasteurized egg white
  1 oz Portland Brew Columbian roast coffee, ice-brewed (roasted by Summit Coffee Co.)

Frappé, or shake well with finely crushed ice until frost forms on shaker, about 20-30 seconds. Strain into goblet sufficient to hold 4–5 oz. drink so that no ice chips mar the egg-white head; serve. — This classic drink, a cocktail in name only, appears in JM 1916 following the same recipe as Straub 1914, which notably lacks sugar. It may be that Straub meant cherry cordial instead of Kirschwasser; Cherry Heering in fact works wonderfully here but makes for an entirely different drink. Preferably, if the customer desires, dissolve 1 tsp sugar in coffee before mixing.