119. Dry Martini Cocktail

 My interpretation:
  1.0 oz Hawthorn’s London Dry Gin
  1.0 oz Noilly Prat Extra Dry

Fill mixing-glass with cracked ice (crack in your hand if you wish), stir, strain into cocktail glass, and serve. — A Dry Martini in the old day obviously gets you a wet one by today’s standard. The “Dry” here is to distinguish the type of Vermouth used, not the ratio. A regular martini would thus call for equal parts Sweet Vermouth and Gin stirred without addition of bitters or garnish, as shall be seen at the proper place.

117. Down Cocktail

 My interpretation:
  0.75 oz Dolin Rouge
  1.25 oz Hawthorn’s London Dry
  1 dash Regan’s Orange Bitters

Stir up drink in mixing-glass filled with ice, strain into cocktail glass, garnish with olive (picked or sunk) and serve. — A nice Martinez riff from Straub 1913, who called for a “high and dry” gin, meaning preferably 90 proof or greater, or at least not Old Tom. Jack in 1916 calls for M&R vermouth and Gordon dry gin. The name is unclear, and may sound like a cocktail instruction (e.g., “This is how to serve any type of liquor ‘down,’” implying a lowball glass) but, without specification of glass type, I have opted to give it the standard cocktail presentation.

116. Dorr Cocktail

My interpretation:
  1.5 oz Hawthorn’s London Dry Gin
  0.75 oz Martini & Rossi Dry Vermouth
  0.25 oz Dolin Rouge

Fill mixing-glass half-full of fine (chipped) ice, shake, strain into cocktail glass, garnish with orange peel; serve. — A cold, diluted perfect martini riff, easy on the sweet vermouth, unchanged from its first appearance in JM 1908.
 

113. Delmonico Cocktail

My interpretation:
  1.5 oz Hawthorn’s London Dry Gin
  1.5 oz Noilly Prat or Martini & Rossi Dry Vermouth

Shake, strain, serve in cocktail glass, garnish with orange peel. — This recipe seems to come from Straub 1913. The standard cocktail by this name currently contains a portion of Cognac or Brandy in addition to Gin and Dry Vermouth. The Old Waldorf-Astoria Bar Book (1935) has two orange peels and adds a dash of Orange Bitters but no brandy. Here are two presentations of this recipe:
 

110. Cushman Cocktail

My interpretation:
  1.5 oz Hawthorn’s London Dry Gin
  0.5 oz Noilly Prat Extra Dry Vermouth

Fill mixing-glass with ice; shake (about 15 seconds), strain, and serve. — A shaken 3:1 martini riff, this cocktail appears from the beginning in JM 1908, specifying Gordon gin and Chappaz vermouth. In JM 1910 (2nd ed.), with generalized ingredients, it inexplicably appears on p. 35 after Catawba Cooler (it looks like several unalphabetical recipes were wedged in here. Straub picks it up, too, presumably from JM’s 3rd edition, for his own 1913 manual.

108. Cris Cocktail

My interpretation:
  1.25 oz Hawthorn’s London Dry Gin
  1.25 oz Martini & Rossi Extra Dry Vermouth
  2 dashes Luxardo Maraschino

Fill mixing-glass with broken ice, stir, strain into cocktail glass, and serve. — This counterpart to the Christie, a JM standby from the start, and thus another 50/50 stirred martini riff, has maraschino substituted for the Peychaud’s Bitters.
 

104. Coronation Cocktail

 My interpretation:
  0.75 oz Noilly Prat Extra Dry Vermouth
  0.75 oz Hawthorn’s London Dry Gin
  0.5 oz Dubonnet

Stir with ice, strain, serve. — This cocktail appears in the 3rd Edition, JM 1910, calling for equal portions and “orange gin” rather than dry gin, as it appears in Straub 1913:

The change in proportions may have been for finer balance of the palate, or perhaps to conserve an increasingly rare Dubonnet. The name and year suggest this was created after the death of Edward VII in preparation for the coronation of George V, but it may have been for Edward VII’s coronation in 1902.

34. Billin Cocktail

My interpretation:
  1.75 oz Plymouth Sloe Gin
  1.25 oz Hawthorn’s London Dry Gin

Fill mixing-glass with broken ice, stir, strain, serve. Garnish with lemon. — An overproof gin like Death’s Door would improve this drink a bit.
 

33. Bijou Cocktail

My interpretation:
  1.5 oz Green Chartreuse
  1.25 oz Yzaguirre Rojo
  0.25 oz Hawthorn’s London Dry Gin

Fill mixing-glass 3/4 full with cracked ice, stir well (20 seconds), strain, garnish with cherry and 2 dashes of lemon juice (or, express lemon peel over drink). — I never tried it with an olive; that should be a future post. Also, the language of this gem strikes me as being from an older source.

29. Beauty Spot Cocktail

My interpretation:
  0.25 oz fresh orange juice
  0.75 oz Yzaguirre Rojo
  0.75 oz  Martini & Rossi Extra Dry
  1.5 oz Hawthorn’s London Dry Gin
  1 dash Rose’s Grenadine

Shake with ice, strain, serve. If desired, reserve grenadine till end and drop the dash through the top, creating a “spot” (this works better when the recipe with eggwhite is used).

 

28. Beauty Cocktail

My interpretation:
  1.5 oz Hawthorn’s London Dry Gin
  0.75 oz Martini & Rossi Extra Dry Vermouth
  0.75 oz Yzaguirre Rojo Sweet Vermouth
  1 eggwhite
  1 dash Grande Absente absinthe
  1 barspoon sugar syrup 

Shake ingredients over cracked ice, finely strain, serve.

 

24. Barry Cocktail

This is an interesting entry that presents a few items for consideration. Firstly, be amused by the misattribution ’Frisco in the 1908 Edition:
 

Secondly, the method and description have an air of being borrowed from another source. This is not Jack’s natural voice.
 
My interpretation:
  4 dashes Angostura bitters
  1.5 oz Hawthorn’s London Dry Gin
  1.5 oz Martini & Rossi Rosso Sweet Vermouth
  5 drops (about 1 barspoon) Hiram Walker White Crème de Menthe 

In small mixing-glass with one large piece of ice stir mixture well (20 seconds), strain into small bar glass (cordial or lowball) and serve with ice water (separate glass). Squeeze lemon peel or twist lemon rind over drink and use for garnish. — A cooling bracer (more bracing if you use overproof / Plymouth gin) that would be just the thing to sip in a makeshift “Barbary Coast” booze-tent after a tiring day of hauling charred timbers and clearing blackened bricks from the remains of your recently burnt-down house in the City by the Bay (Jack’s First Edition came out a couple years after the Great Earthquake and Fire). And it comes with built-in mouthwash.

20. Ballantine Cocktail

My interpretation
  1 dash Grande Absente absinthe
  1 oz Martini & Rossi Extra Dry Vermouth
  0.25 oz Yzaguirre Blanco
  1.75 oz Hawthorn’s London Dry Gin

Shake over ice, strain, and serve. I mix my vermouths here the better to bridge the gin and absinthe. I think Dolin Dry would be good. Cynical remark: Martini with absinthe. Cynical remark no. 2: no Ballantine’s Scotch is involved in the creation of this drink. Interestingly, in the 1916 Edition, Jack specifies Gordon Dry gin.
 

8. Anderson Cocktail

My interpretation:
  3 oz Hawthorn’s London Dry Gin
  1 oz Casa Mariol Vermut Negro (sweet vermouth)

The curious notice to use a mixing glass is presumably to enable the proper frappéing of the mixture. Perhaps it is an artifact from the original source. In any event, I follow obediently, filling with cracked ice, frappéing, straining, and serving—here in a large glass. I disobey the letter by twisting the peel last and making it a garnish.