355. Two-Spot Cocktail

My interpretation:
  1 oz Pierre Ferrand Dry Curaçao (uncolored)
  1 oz Martell VS Cognac

Fill shaker with ice, shake, strain into cocktail glass, twist lemon peel, garnish, serve. — This Straub 1913 Duo with the unusual call for Curaçao Brun (not readily available here) has been modified in my preparation by the use of a Curaçao which necessarily presents a different flavor profile as well as color. In any event, the drink appears to be a local phenomenon in Straub and Grohusko which did not afterward gain traction.
 

327. Slome Cocktail

My interpretation:
  0.75 oz Old Forester Signature / 100 pf
  0.75 oz Martell VS
  0.66 oz Dubonnet Rouge

Fill shaker half-full with fine ice, frappé / shake vigorously 20 seconds, strain into cocktail glass, serve. — This fine Bourbon-Brandy Manhattan riff (with Dubonnet doing double-duty for vermouth and bitters) first surfaces in Straub 1913. The formula yields a nice foam that lingers for a couple minutes if undisturbed, or pleasantly tickles the lip of the anxious imbiber. One wonders if the name is a corruption of Salome, and if it was thus another cocktail in commemoration of that erstwhile famous play / operetta (though nothing in the recipe suggests the exoticism met by the other recipe with its celery leaves).