211. Little Devil Cocktail

My interpretation:
  1 oz Bluecoat Gin
  0.75 oz Cointreau
  0.25 oz Myers’s Rum
  1 T fresh lemon juice

Shake well (30 seconds), strain into cocktail glass, serve. — This recipe, which resembles a sort of Gin-based riff on Between the Sheets (No. 32), appears first in McElhone’s Barflies and Cocktails (1927) where it is attributed to the author’s pupil, Fitz, of Ciro’s bar, London. Apparently Jack thought it worth including; as a gin-based punch-style recipe, it may have been enjoying great enough success overseas.

198. John Wood Cocktail

My interpretation:
  0.5 oz The Famous Grouse
  1.5 oz Casa Mariol Vermut Negra
  1 T lemon juice
  1 dash homemade kümmel
  1 dash Angostura bitters

Shake well (30 seconds), strain, and serve. — This cocktail, resembling almost a punch in its attentive balance, appears first in the Savoy Cocktail Book with Irish rather than Scotch whisky, and is then picked up for JM 1933 with a slight change. I have to admit, I think Jack improved this recipe by the substitution of Scotch, though I don’t know if John Wood approved it.

 

111. Daiquiri Cocktail

My interpretation:
  2 oz El Dorado or Bacardi Rum (white)
  1 T lemon or lime juice
  1 tsp powdered sugar

Shake well (20 seconds), strain into cocktail glass. — The standard version of this rum sour today calls for lime, but lemon is a good alternative. Lemon-lime (1 tsp. each) is another good choice.
   

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.