61. Brut Cocktail

My interpretation:
  1.5 oz Gallo Extra Dry
  0.75 oz Old Forester Signature
  0.75 oz homemade Calisaya mixture

Fill mixing-glass with cracked ice. Stir, strain, and serve. — This recipe did not exist in JM editions before Straub 1913. While Jack has a Brut Cocktail there, after Straub’s publication, that recipe is re-named “Brut Cocktail (French Style)” and this one is preposited. Nevertheless, this is not an exact copy of Straub’s regular Brut Cocktail, which calls for equal parts Calisaya and Dry Vermouth with a dash of Absinthe. Instead, Jack drops the absinthe and bumps down the Liquore Calisay with an equal showing of Whisky (here I interpolate Bourbon whisky, though sour mash might do nicely,). Were Jack’s reserves of Calisaya and absinthe diminishing, or does this represent another viable and venerable tradition? Hard to say, though the only Brut Jack’s Manual knew before was the next one, now dubbed French Style — for which see the following post.

57. Bronx Dry Cocktail

My interpretation:
  1.5 oz St. George Botanivore
  1.5 oz Gallo Extra Dry
  2 T fresh orange juice.

Shake with ice, finely strain, and serve. — No comments needed here but that this came into Jack’s repertoire in the 1916 expanded edition probably after Straub 1914 and testifies to an increasing proclivity toward drier drinks.
 

56. Bronx Cocktail

My interpretation:
  1.5 oz St. George Botanivore
  0.75 oz Gallo Extra Dry
  0.75 oz Martini & Rossi Rosso

Jack’s Manual (1908)

  2 T fresh orange juice

Fill mixing-glass with ice, shake, and strain. — A classic cocktail for the 1899 inauguration of the Bronx Zoo, this drink went through a little mutation during the Sad Era. In the 1908 and 1916 (it is mysteriously absent from 1910), we have no juice but a twist of orange or, in Straub a “piece of orange.” 

Only in 1933 does Jack’s Manual get the juicy version so famous today (pictured below).
 

48. Boles Cocktail

My interpretation:
  0.75 oz Gallo Dry
  0.75 oz Martini & Rossi Rosso
  1.5 oz St. George Botanivore

Build drink in glass, add large ice, stir, express orange peel and garnish. — This drink, which might be called a cocktail with the addition of (improving) bitters, first appears in Straub (1913, 1914), and from thence is taken up in JM (1916). There, perhaps in exchange for sponsorship monies, Jack likes to specify Martini & Rossi sweet vermouth and Gordon Dry Gin, whereas in 1908 he used Ballor chinato for his sweet component and Chappaz for the French. It may be that Baracca’s or a neighboring shop was importing these brands specially. One wonders whether this drink was originally spelt Bols and called for that brand of gin or genever; nevertheless, it is a dry gin here. This drink is especially good for those inclined to overturning their perfect martinis when served in stemware.

42. Blackstone Cocktail No. 2. (Special Blackstone)

My interpretation:
  1.25 oz Gallo Dry Vermouth
  1.75 oz St. George Botanivore Gin
  
Stir with ice, strain, serve. Garnish with twisted orange peel. — Conversely, the final instruction might imply that a flat peel was originally floated on top. Another from the eponymous hotel. It is curious that neither in Straub nor Jack’s Manual do instructions for preparation occur. It is unlikely but possible that the drink was simply poured without chilling, dilution, or stirring.
 

40. Blackstone Cocktail

My interpretation:
  1.5 oz St. George Botanivore
  0.75 oz Gallo Dry
  0.75 oz Yzaguirre Rojo

Shake with ice, strain, garnish with twisted orange peel. — Essentially what people might today call a perfect Martini with an orange twist. The putative house cocktail of the famous Blackstone Hotel, built in Chicago in 1910, the recipe was included in Chicago-based Straub’s pocket manual and from thence likely came into Manhattan-based Grohusko’s expanded 1916 edition.