77. Chantecler Cocktail

My interpretation:
  1.5 oz Bombay Sapphire
  0.75 oz Dolin Extra Dry
  0.75 oz Martini & Rossi Rosso
  4 dashes Jack Rudy Grenadine

Shake with ice, finely strain, serve. — This abbreviated recipe, named after Edmond Rostand’s play which premiered in 1910–1911 (correctly in the French spelling, not Americanized “Chanticleer”), appears first in Straub 1913/1914, from whence it is copied almost word for word. It is a subtle variation on the Bronx notable for its distinction in color more than in taste, unless a fine grenadine is used.

 

75. Cat Cocktail

My interpretation:
  1.5 oz Bombay Sapphire
  1.5 oz Dolin Extra Dry
  2 dashes Angostura bitters.

Stir with cracked ice, garnish with olive, and serve. — This Cocktail recipe, closely resembling the modern Martini (with addition of bitters) first appears in Straub 1913/1914 and thence passes into JM 1916.

76. C. A. W. Cocktail

My interpretation:
  1.25 oz Carpano Antica
  1.25 oz Dolin Extra Dry
  0.75 oz Asbach Uralt

Shake with ice, strain, garnish with orange peel; serve. — This recipe comes from Straub 1913/14 and is presumably named for the Chicago Auto Workers union.

62. Brut Cocktail (French Style)

This interesting recipe deserves a little preliminary study, as it has evolved somewhat over time through the various editions of Jack’s Manual. If one were to follow it as presented in the 1933 edition, one would be missing some important details. Here it is in 1908:

Not only do we have here more ample directions regarding the chilling and dilution of the drink (mixing-glass full of shaved ice), but also somewhat different proportions based on the jigger system, which has the effect of decreased Picon and increased Vermouth (this recipe matches that in Boothby’s book of the same year), and two more dashes of Angostura. In addition, we have the instruction to serve in a cocktail glass. JM 1910 introduces the first set of changes:

Here we still have the mixing-glass full of shaved ice, the good stirring, and the cocktail glass service, but the Angostura bitters have been deidentified and significantly reduced to a single dash, and the proportions significantly altered from a 1:2 to a 1:9. In face, the drink has become quite a bit more focused on the French Vermouth. This may be an attempt to bring the recipe more in line with other/earlier sources, an authenticizing, if you will. This does not last long. After Straub 1913, with its two Brut Cocktails, this Jack’s standard gets shifted to line up with Straub’s “French Style,” adding the epithet in the process, though Jack’s non-French Brut isn’t an exact copy of Straub’s. JM 1914 show influence from the Straub formula:
 

 At the same time, this is not an exact copy of Straub, but a reformulation actually increasing the Amer Picon quotient. If he had followed Straub, he would have reverted to his 1/3 and 2/3 jigger recipe. Customers may have preferred the stiffer, Picon-heavy version. But more importantly, it was in 1916 that Jack introduced his novel percentage system, replacing the old jigger system.

My interpretation:
  2 oz. Dolin Vermouth
  1 oz. Amaro CioCiaro
  4 dashes Angostura bitters.

In a mixing-glass full of fine ice stir well (20 seconds), strain, and serve. I have used a bar glass here but a (stemmed) cocktail glass would be most proper to the original intent.

58. Bronx Terrace

My interpretation:
  1.5 oz St. George Botanivore
  1.5 oz Dolin Extra Dry
  2 T fresh lime juice.

Fill mixing-glass with ice. Shake, strain, serve in cocktail glass. — Named for an area of the Bronx, New York, this cocktail, or rather Sour or Gimlet varaiation utilizing Dry Vermouth as mild sweetening agent and imitating a Bronx Dry with substitution of lime juice for orange (remember, the Bronx Dry does not appear in JM until 1916, and the Bronx before that has only an orange twist, not juice), first appears in Jack’s Manual 1908 and continues without change to the 1933 edition—contrary to some claims that it first appears in the 1930s. It may be that Jack picked it up, with several other recipes, from the Waldorf-Astoria, but that book was not published until after the Sad Era. Straub 1914 picks it up, omitting the cocktail glass and serve part in keeping with his usual abbreviated style. It also appears in the Savoy cocktail book (1930). The drink is bracing but tart, and remained a steady shower throughout the JM editions.