347. Trowbridge Cocktail

My interpretation:
  1 oz Castle & Key London Dry Gin
  1 oz Martini & Rossi Sweet Vermouth
  1 dash Regan’s Orange Bitters

Fill mixing-glass half full with ice, stir, strain into whisky glass, garnish with orange twist, serve. — This Sweet Martini with a twist, served down, first appears in Straub 1913 in a 2:1 ratio, sweetened up to 1:1, as usual, when copied by JM1916. There is no mention of ice, so a legitimate form of this drink would include a direct pour, esp. if the vermouth is duly chilled.

158. Guggenheimer Cocktail

 My interpretation:
  2 oz Dolin Rouge
  2 dashes Fernet Branca

Shake with ice, strain into cocktail glass, serve. — This aperitif shim, a sweet vermouth based Cup with 2 dashes of Fernet for flavoring, appears in JM 1908 and continues without alteration, ignoring the Straub 1913 borrowing (as “Guggenheim Cocktail”) with its addition of 1 dash orange bitters. The original recipe called for Ballor vermouth, which seems to have been a sort of chinato Torino vermouth. The use of a standard sweet vermouth in its place might well call for the addition of bitters to replicate the original balance.

148. French Canadian Cocktail

My interpretation:
  1 oz Canadian Club
  1 oz Dolin Dry
  1 dash St. George absinthe verte

Stir in mixing-glass half-full of cracked ice, strain into cocktail glass, serve. — This cocktail was borrowed for JM 1916 from Straub 1913/1914. The comparatively flat Canadian Club is easily overpowered by the savory Dolin and forceful St. George absinthe; one is here tempted to believe Canadian whisky the true predecessor of vodka.