323. Sidecar Cocktail

My interpretation:
  1 oz Copper & Kings brandy
  1 oz Cointreau
  3/4 T lime juice

In shaker with ice, add ingredients including half lime, shake well (30 seconds), strain into cocktail glass, serve. — This recipe from McElhone’s Barflies & Cocktails (1927) proved so popular, it had to be included in JM1933. There the recipe calls for equal thirds of cointreau (triple sec), cognac, and lemon juice, and is attributed to MacGarry of Buck’s Club, London. The Savoy (1930) Sidecar has twice the brandy but still lemon.
 

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.
 

215. Luigi Cocktail

My interpretation:
  0.75 oz Bluecoat American Dry Gin
  0.75 oz Noilly Prat Extra Dry Vermouth
  0.5 oz fresh tangerine juice
  1 tsp Jack Rudy grenadine
  1 dash Cointreau

Shake well (30 seconds), strain into cocktail glass, serve. — The recipe, attributed to Italian-Briton Luigi Naintre, erstwhile proprietor of the Embassy Club, London, is taken up without change in  JM1933 from the Savoy Cocktail Book (1930).

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.

147. Frankenjack Cocktail

My interpretation:
  1.0 oz Castle & Key London Dry
  0.75 oz Martini & Rossi Dry
  0.5 oz Cointreau
  0.25 oz Rothman & Winter Apricot 

Combine in shaker 1/2 full of ice, shake well (20 seconds), strain into cocktail glass, serve. — This drink can be memorized proportionally as 1/2/3/4  ACDG, alphabetical order in numerical order.
 

136. Fine and Dandy Cocktail

My interpretation:
  1 oz Gin Lane 1751 London Dry
  1 oz Cointreau
  1 dash Angostura bitters
  1 T lemon juice.

Shake well (30 seconds) with ice, strain into cocktail glass, serve. — This cocktail, new to JM 1933, previously appears in the Savoy Cocktail book 1930. It is essentially a White Lady with addition of bitters.
 

89. Claridge Cocktail

My interpretation:
  .75 oz Castle & Key London Dry Gin
  .75 oz Noilly Prat Extra Dry
  .75 oz Hiram Walker Apricot
  .75 oz Cointreau 

Shake well (20 seconds) with ice, strain into cocktail glass, serve. — A new, fairly well balanced liqueur-rich dessert drink for the 1933 edition. It also appears in Craddock’s 1930 Savoy Cocktail Book.

45. Blanche Cocktail

My interpretation:
  1.25 oz Cointreau
  1.25 oz Pierre Ferrand Dry Curaçao
  0.5 oz Romana Sambuca

Shake well (20 seconds), strain into glass. — A dessert duo or trio which should be called simply a Blanche, this is a fine drink, if a little sweet. It is also a post-Prohibition newcomer to the Jack’s Manual, not appearing in earlier editions. Other sources suggest that the drink may originally have called for absinthe blanche, or white absinthe, rather than anisette. Also, it may have originally called for clear curaçao and hence had a white rather than pale orange appearance.

32. Between-the-Sheets Cocktail

My interpretation:
  2.0 oz Courvoisier VSOP
  0.5 oz Cointreau
  0.25 oz Myers’s Rum
  1 T fresh lemon juice

Shake well (20 seconds) with ice, strain, serve.