187. Italian Cocktail

My interpretation:
  1 oz Casa Mariol Vermut Negro
  0.5 oz Fernet Branca
  0.5 oz Jack Rudy grenadine

Fill glass (12 oz) with broken ice, shake well / frappé 30 seconds, strain into cocktail glass, serve. — A fine aperitif Trio

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.

155. Graham Cocktail

My interpretation:
  1.5 oz Casa Mariol Vermut Negro
  0.5 oz Fernet Branca

Shake with ice, strain into cocktail glass, and serve. — In its original debut in JM 1908, the aperitif cocktail suitable to the palate of a New York Italian restaurant like Baracca’s called for stirring. This technique was changed to shaking in the 2nd and 3rd editions in 1910, which while not necessary, produces a slightly colder drink with a nice thin layer of foam on the surface. While the Fernet Branca produced in North America may have a more pronounced menthol quality, and even differ in other respects, from the formula presumed to have exited in 1908, it does not seem necessary to introduce Fernet Vallet into this recipe.
 

22. Baracca’s Cocktail

My interpretation:
  0.75 oz Fernet Branca (US)
  2.25 oz Martini & Rossi Rosso Sweet Vermouth

Fill mixing-glass with ice, stir mixture, strain, and serve. Garnish with lemon rind. As an aperitif, serve in lowball or small goblet without garnish. This drink is mentioned by David Wondrich as one of those which were improvised when the familiar Italian ingredients were lacking. Technically the drink name should have an apostrophe, unless it means more than one of the family. The restaurant belonged to a Victor Baracca.