135. Fifth Avenue Cocktail

 My interpretation:
  0.5 oz Hiram Walker Crème de Cacao
  0.5 oz Rothman & Winter Apricot Liqueur
  0.25 oz heavy cream

Pour ingredients carefully in order over the back of a spoon. — This recipe first appears in 1933, following the recipe described in the 1930 Savoy Cocktail Book.

69. Café de Paris Cocktail

My interpretation:
  1 Vital Farms egg-white
  3 dashes Hiram Walker Anisette
  1 barspoon heavy cream
  2 oz Bombay Sapphire

Shake well (20 seconds) with fine ice, strain into glass with approx. 3 oz capacity. — This classic also comes to the JM tradition from Straub in which it is spelled Cafe de Paree. Here, of course, the Cafe refers not to coffee per se, nor of course to the ’30s London night club, as some have suggested, but to the venerable 19th-century coffee-house in central Paris—either to indicate its supposed origin, or else to make a nostalgic association without basis: “Fit for the fashionable madames at the gay old café de Paree!”

30. Belmont Cocktail

My interpretation:
  1.25 oz Rose’s Grenadine
  1.75 oz Uncle Val’s Restorative Gin
  1 tsp heavy cream
  
Shake well (20 seconds) with cracked ice, double strain, serve. Notes: A good grenadine is a necessity for this dessert drink. Rose’s should not be the star of the show. Try Liber & Co. or Jack Rudy’s version. Otherwise, a modern palate might prefer a ratio of 1:2 grenadine to gin.

 

23. Barbary Coast Cocktail

My interpretation:
  1.25 oz Uncle Val’s Restorative Gin
  1.25 oz The Famous Grouse Blended Scotch
  0.5 oz crème de cacao
  1 T heavy cream

Shake well with cracked ice, strain into highball glass with large ice cube or garnish with nutmeg. 
 

6. Alexander's Sister Cocktail

My interpretation:
  1 oz Uncle Val’s Restorative gin
  0.75 oz heavy cream
  1 oz green creme de menthe (homemade)

Shake well (about 20 seconds) and strain into cocktail glass (here a dessert glass). Garnish with fresh mint. This is pretty straightforward. Related to the Alexander, it seems to have been designed for ladies and, like its counterpart, fits well in the dessert domain.

5. Alexander Cocktail

 My interpretation:
  .75 oz Hiram Walker Creme de Cacao (white)
  .75 oz Uncle Val’s Restorative Gin
  1.5 oz heavy cream

Shake on cracked ice, strain, and serve. Garnish with grated nutmeg (and spill some on the counter). Heavier on the cream and lighter on the gin than I’m used to, but fully conceivable as an early 1900s dessert cocktail.