286. Prince Henry Cocktail

My interpretation:
  0.75 oz Aria American Dry Gin
  0.75 oz Noilly Prat Rouge
  0.5 oz Hiram Walker Crème de Menthe (white)
  1 dash Regan’s Orange Bitters

 Frappé (shake vigorously with fine ice), strain into chilled cocktail glass, serve. — This cooling, minty Martini-riff appears first in laconic Straub, from which it is borrowed for JM 1916 without filling in the directions. Frappé drinks in this time are almost always strained. In the Old Waldorf Bar Book (1931), the Prince Henry is a Martini with a dash of crème de menthe on top, while the Prince is whisky with crème de menthe and orange bitters. This is further support for a Martini-style strained drink, rather than one served on fine ice (which frappé usually signifies today). The Old Waldorf Bar would be more trustworthy in this case than Straub, since it is based on the original recipe book to which Straub may or may not have had access. The 1935 revision by Crockett attributes the Martini-style drink to the commemoration of a visit by Prince Henry (Heinrich) of Prussia in 1902.
 

262. Panama Cocktail

My interpretation:
  0.75 oz Copper & Kings Brandy
  0.75 oz Hiram Walker Creme de cacao
  0.33 oz light cream

Shake well (25 seconds), strain into chilled cocktail glass, serve. — This drink, which amounts to a Brandy Alexander (as it is today commonly named), appears in the Savoy Cocktail Book in equal parts. Here the cream is reduced to accent the alcohol and bring the parts in better alignment. Adjustments of the recipe in books of the 30s and 40s tended to increased the brandy to about 3 parts to 1 part each of cream and cacao.

230. McCutcheon Cocktail

My interpretation:
  1 oz Beefeater London Dry Gin
  0.5 oz Dolin Dry Vermouth
  0.5 oz Casa Mariol Vermut Negra
  1 dash Regan’s Orange Bitters
  1 dash Angostura Bitters
  1 dash Hiram Walker Anisette

Fill mixing-glass with ice, stir ingredients except Anisette, strain into cocktail glass, finish with Anisette using spoon or mister. — This enhanced perfect Martini first appears in Straub 1913 and is then included in JM1916.

205. Lawhill Cocktail

My interpretation:
  1 oz Rittenhouse Rye
  1 oz Noilly Prat Dry Vermouth
  1 dash Hiram Walker Anisette
  1 dash Luxardo Maraschino
  1 dash Angostura bitters

Shake well (30 seconds), strain into cocktail glass. — This riff on a dry Manhattan appears to be a variation of that in the Savoy Cocktail Book (1930), substituting generic rye for Canadian Club and anisette for absinthe. Jack has also adjusted the proportion of base and vermouth from 2:1 to 1:1. The combined result is slightly weaker and less expensive, but none the less interesting.
 

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.

115. Dimension Cocktail

My interpretation:
  1 oz. Hiram Walker Crème de Cacao
  0.5 oz Asbach Uralt
  0.5 oz Hiram Walker Crème de Menthe, White

Shake with ice, strain, serve in dessert cocktail glass. — A dessert trio, apparently from Straub 1913, first borrowed for JM 1916 (in both of which it is spelled “Dimention” perhaps a reference to the menthe, perhaps not). Even at this ratio, the mint is the strongest note, which with the sweetness makes this ideal for after dinner.
 

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.