166. Hawaiian Cocktail

My interpretation:
  2 oz Aviation American Gin
  3 dashes Pierre Ferrand Dry Curaçao
  0.5 oz fresh orange juice

Shake 30 seconds with ice, strain into cocktail glass, serve. — This recipe, like the previous one, appears only in JM1933 and seems to be borrowed from the Savoy Cocktail Book (1930), which specifies 4:2:1 ratio of gin, juice, and curacao. A lower portion of juice and the addition of curaçao provides a minimal distinction from the Harvester. One sometimes sees a Hawaiian Cocktail today made with a little pineapple juice rather than orange. This Blossom-style drink should not be confused with the Blue Hawaiian, which features rum and coconut along with pineapple.
 

18. Aviation Cocktail

A couple preliminary remarks are due here. Firstly, this is clearly not the Aviation Cocktail that predominates today, but the signature in-flight cocktail featured on a certain airline cocktail menu, which eventually fell out favor. You might sometimes find this cocktail called Aviation #1, which suits me fine. Jack knows of crème Yvette, but not of the Aviation #2. Secondly, note that the math doesn’t quite add up. The proportions are actually in relation to separate jiggers, as clarified in Jacques Straub’s 1914 book:

My interpretation:
  2.25 oz Laird & Co. Applejack
  0.75 oz fresh lime juice
  1 dash Grand Absente absinthe
  6 dashes (2 barspoons) Rose’s Grenadine

Shake well over ice, strain, garnish with lime wedge. The absinthe works here in a way similar to the Monkey Gland, and really takes it a notch above the “Applejack Cocktail (Special)” in a previous post.

 

12. Applejack Cocktail (Special)

My Interpretation:
  2 oz Laird & Co. Applejack
  1 oz Liber & Co. Grenadine
  Juice of 1/2 lime or lemon

Using four barspoons of juice, the lime works better than the lemon. I ended up making several at a party and only had time to snap one before it was grabbed.