332. Soul Kiss Cocktail

My interpretation:
  1 oz Dubonnet Rouge
  0.5 oz Bulleit Rye
  0.5 oz Noilly Prat Dry
  0.5 oz fresh orange juice
  1/2 tsp sugar
  
Fill mixing-glass half-full with ice, shake, strain into cocktail glass, top up with soda, serve. — This mixture, named after a musical comedy, first appears in JM 1912 (3rd Edition) and resembles a perfect Manhattan with Dubonnet (originally Byrrh) replacing vermouth, and the addition of sugar, orange, and soda, suggesting a hybrid recipe, unless the fizz water indicates a long drink. Here, however, it seems to add only a slight fizz edge to the final service. A larger cocktail glass seems appropriate. The recipe is also found in Straub 1913 (as “Soul Kiss No. 2”) and in McElhone’s Barflies & Cocktails (1927). The drink by this name in the Waldorf Bar Days is a dry martini shaken with egg white. Of the two recipes by the name in the Savoy book (1930), the no. 2 is more similar, having rye whiskey instead of Italian vermouth (the other ingredients are all shared: Dubonnet, orange juice, and dry vermouth).

189. Jack Rose Cocktail

 My interpretation
  1.5 oz Daron calvados
  0.25 oz raspberry syrup
  0.25 oz barspoons lemon juice
  2 barspoons orange juice
  0.25 oz lime juice

Shake with cracked ice, strain, top up with cold soda water, serve. — This famous recipe is presented here in a slightly more involved, but worthwhile, form. As with the Clover Club, Jack calls for a mixture of citruses, which may reflect firs-thand knowledge of recipes used at the Waldorf or similar bars prior to his first publication in JM 1908. Calvados furnishes a drier effect, while Laird’s Bonded Apple Brandy provides more fruity apple flavor.