299. Riding Club Cocktail

My interpretation:
  2 oz home-infused cinchona-calisaya liqueur
  1 dash Angostura bitters
  3 drops Extinct Horsford’s Acid Phosphate

Fill mixing-glass with ice, stir, strain into cocktail glass, serve. — This bitter-sweet-tart cocktail first appears in Straub 1913 and is borrowed for JM 1916. It also appears in the Old Waldorf Bar Days (1931), suggesting a common heritage. There, the recipe specifies red calisaya (as opposed to white) and 1/2 pony of acid phosphate; our three drops are then discovered to be generous drops. The use of acid phosphate here is significant—it balances the bitterness of the Calisaya and Angostura by a neutral sour without lemon or lime overtones.
  

71. Calumet Club Cocktail

My interpretation:
  1.5 oz Old Forester Signature 100 Proof
  1.5 oz Martini & Rossi Rosso
  3 dashes Extinct Chemical Co., Horsford’s Acid Phosphate
  1 dash Angostura bitters.

Stir with ice, strain into cocktail glass, and serve. — The acid phosphate is here a crucial component, adding a pleasant subtle tartness not achievable with citrus juices; without it we have a basic Bourbon Manhattan. The question whether to use ice, though no ice or straining is indicated in Straub’s recipe, must be answered in the affirmative, taking into consideration Straub’s typical brevity, the practice of the times which generally called for ice chilling and dilution, and the recipe in Washburne & Bronner’s Beverages De Luxe. which prescribes stirring and straining. Here it refers to the club in Chicago, Illinois. While a Calumet Club occupied a building at 267 Fifth Avenue in New York, since this recipe comes to us from Mr. Jacques Straub, a bartender of St. Louis latterly in Chicago, it is naturally to the Club of that City, organized in 1878 and located at 24 Michigan Ave., that its origin is trace, from whence, entering into Straub’s repertoire, it presumably passed into JM 1916.