331. Soda Cocktail

My interpretation:
  1 tsp sugar
  3 dashes Angostura Bitters
  5 oz San Pellegrino Limonata

Line glass with water, pour out, then add sugar and angostura, fill with ice, top up with limonata, garnish with 2 orange slices, stir, serve. —The Soda Cocktail was retained unchanged from 1908. Straub has a similar cocktail with powdered sugar and lemon peel, and only mentions lemon soda.
 

275. Picon Cocktail

My interpretation:
  1 2/3 oz Amaro Ciociaro
  1/3 oz Noilly Prat Rouge

Fill mixing-glass halfway with ice; shake, strain into cocktail glass, garnish with fresh orange peel, serve. — Originally made in 1908 with Amer Picon (old formula) and favored Ballor Vermouth, this satisfying citrus digestif was eventually included in Straub 1913 in roughly the same form (3:1 ratio). In 1916 JM is selling M&R Vermouth instead of Ballor but the ostensibly successful recipe remains the same. The Savoy Cocktail Book (1930), usually leaning stronger than Jack, curiously calls for equal parts and no orange twist. Amaro Ciociaro can stand on its own, but Bigallet China-China Amer could do so as well. Indeed, this is a fine method of serving many amari of the same class (not forgetting to change the name accordingly).
 

249. Ojen Cocktail (Spanish Absinthe Cocktail)

My Interpretation:
  1 oz Hiram Walker Anisette
  1 oz Copper & Kings White Absinthe
  2 dashes Angostura bitters
  Carbonated water

Using an absinthe dripper, or else manually, drip seltzer into mixing-glass filled with Ojen (or substitute) and cracked ice while stirring, approximately 45 seconds. Add bitters after stirring and strain into chilled cocktail glass. If Ojen is not available, a mixture of anisette and white absinthe may serve the purpose. — While Jack had an Ojen Cocktail before Straub’s Manual (1913), this particular cocktail, identified as the Spanish version, uses angostura bitters rather than Peychaud’s, and gives a detailed instruction for preparation, taken directly from Straub. After borrowing the Spanish recipe in 1916, Jack renames his older Peychaud’s recipe the American one, which is to say, that derived from New Orleans. See no. 249 (following).

186. Isabelle Cocktail

My interpretation:

  1 oz Mathilde crème de cassis

  1 oz Jack Rudy grenadine

Pour over lump of ice in cocktail glass, stir briefly, serve. — This thick, sweet dessert Duo from the first Jack’s Manual 1908. It must have proved somewhat popular, as Straub picks it up in 1913 without alteration.

49. Bonnett Cocktail

This drink, properly a Sling rather than a Cocktail, seems to have been a house specialty at Baracca’s. It appears from the start in JM 1908 and continues to the end, though, unlike the Brooklyn Cocktail, it is not picked up by Straub. The 1933 recipe raises a few questions, for instance, the type of glass. This is answered by an instruction omitted after 1908:
 

Notice Ballor Vermouth is a sweet, not a dry as in the 1933 edition; in fact, all earlier editions call for some kind of Italian vermouth. Also, using a champagne glass, that is, something more ample than a 2-3 oz cocktail coupe, makes sense. The bowl of such a glass should be about 5-6 oz, and one should be able to stir the contents without difficulty or disaster, thus a thin punch glass or footed highball or small goblet as for a Singapore Sling.

My interpretation:
  2 T lime juice
  1.5 oz Benedictine
  1.5 oz Martini & Rossi Rosso
  
Build drink in glass with large ice cube, stir, top up with soda. Garnish with pineapple slice. 

38. Bismarck Cocktail

My interpretation:
  3 oz Bulleit 95 pf Rye
  2 dashes Angostura Bitters
  1 dash Grande Absente absinthe

Build in lowball glass beginning with absinthe and bitters, add large ice, pour over whiskey, stir briefly. Garnish with half orange slice. — Obviously this has no relation to that “Bismarck” mixture of schwarzbier and champagne, aside from the name, which in some places came to be called the Black Velvet from 1914 on.

 

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.