376. White Lion Cocktail

My interpretation:
  1 oz Bacardí Blanc
  1 oz lemon juice
  3 dashes Angostura bitters
  3 dashes Jack Rudy grenadine (in lieu of raspberry syrup)
  
 Fill mixing-glass with ice, shake well, strain into cocktail glass, serve. — This “red” version of the venerable pink-hued “Daiquiri Rose” (recently, paler-hued variants have appeared), appears in Harry Johnson’ manual, where it has powdered sugar, both raspberry and curaçao, and gives the option of lemon or lime juice. In early editions, the drink is built as a Fix, in a glass full of fine ice and garnished with seasonal fruit and a straw; later it morphs into a strained Sour; both have only 2-3 dashes of citrus. Johnson’s strained recipe is also echoed in the earlier Grohusko manuals JM1908, 1910, and 1912, which all call for pulverized sugar, half lime or lemon, curaçao, raspberry, and straining into a stemmed glass. Probably following Straub 1913/1914, JM1916 introduces the newer simplified recipe presented here, dropping the lime option and the curaçao and approaching more nearly the sort of Rum Rose we know today.

367. Ward Eight Cocktail.

My interpretation:
   1.5 oz Bulleit Rye
   1 tsp Jack Rudy Grenadine
   2 T orange juice
   1 T lemon juice

Shake well (30 seconds), strain into cocktail glass, serve. — This venerable (ca. 1898) Bostonian, spirit-forward take on a Whisky Sour with grenadine appears in no previous edition of Jack’s Manual. It appears, e.g., in Cocktails and How to Mix Them (1922) by “Robert of the Embassy Club.” The Mr. Boston Bartender Guide was, of course, not printed until 1935.

325. Sir Walter Cocktail

My interpretation:
  1 oz Bacardì silver (Appleton Estate)
  1 oz Christian Brothers Sacred Bond (Copper & Kings Brandy)
  1 tsp fresh lemon juice
  1 tsp Pratt Standard grenadine (Jack Rudy grenadine)
  1 tsp Pierre Ferrand dry curaçao

Shake 30 seconds with ice, strain into cocktail glass, serve. — I tried this twice, once with white rum, once with Jamaican. Both were good, as may be expected from sweet-leaning a dual-liquor proto-tiki drink with a tart tinge. The peculiar wording betrays the quasi-punch recipe as a direct borrowing from McElhone’s Barflies & Cocktails (1927). It is also found in the Savoy Cocktail Book (1933) with a similar recipe.
 

319. S. G. Cocktail

My interpretation:
  1 oz William Wolf Rye
  1 oz fresh lemon juice
  2 T fresh orange juice
  1 tsp Jack Rudy grenadine

Shake well, strain into cocktail glass, serve. — This classic punch-style recipe, too sweet for a Sour, too sour for a Blossom, is found in McElhone’s Barflies & Cocktails (1927) in an equal-thirds formulation, where it is described as being popular among the Scots Guards, hence the initials. The Savoy (1930) changes the rye to Canadian Club whisky (i.e., Canadian rye).

290. Quaker's Cocktail

My interpretation:
  1.25 oz Copper & Kings Brandy
  0.5 oz Myers’s Rum
  0.25 oz homemade raspberry syrup
  1 T or 0.25 oz lemon juice

Shake well, strain into cocktail glass, serve. — This balanced Rum Daisy-inspired concoction first appears in Barflies (1927) and Savoy (1930) books with equal portions of the Rum and Brandy, from which it is probably borrowed and adjusted for JM 1933.
  

277. Ping-Pong Cocktail

My interpretation:
  1 oz Rothman & Winter Creme de Violette
  1 oz Plymouth Sloe Gin
  1 tsp lemon juice

 Shake with fine ice, strain into cocktail glass, serve. — This St. Louis-born dessert duo, augmented with a balancing squirt of lemon and floral Violette note, does much to improve the reputation of Sloe Gin. The simple and effective (indeed, award-winning—see below) recipe is first found in Charles Mahoney’s Hoffman House Bartender’s Guide (1905), where it specifies 3 dashes of lemon juice but also adds a cherry (Jack often omits garnishes). It is from there we also interpolate the usage of fine ice for “mixing.” That recipe’s final note warns against making it “too sweet.” The later Savoy Cocktail Book (1930) has a 2:2:1 ratio, which brings the lemon juice more forward (it only needs more than 3 dashes if those are small dashes). In the Old Waldorf Bar Book (1930), a Ping-Pong cocktail is a simple sloe gin-based drink and seems to have forgotten all about Bennett and the Hoffman House. The Waldorf, it states there, had a ping-pong table in its old bar (this seems to be a set-up for a bad joke about drunkenness): it calls for 1:1 sloe gin and dry vermouth with orange bitters—related perhaps, but quite different in effect. Barflies & Cocktails (1927) reproduces the original recipe as well as the attribution of the recipe to Mr. James G. Bennett of the Broken Heart Café, St. Louis, MO, while omitting Mr. Mahoney’s recognition of Mr. Bennett for winning the Police Gazette Bartender’s Medal for 1903.

263. Pan-American Cocktail

My interpretation:
  2 oz Rittenhouse Rye (or if it’s too woody for you, Old Granddad)
  1 dash gum syrup
  1 dash lemon juice

Shake (20 seconds), strain into cocktail glass, serve. — This drink, not named for the Pan-American Airways (which existed from 1927 to 1991) but rather for John Barrett’s association of all (North and South) American countries, as we are told in the Old Waldorf Bar Book, appears first in Straub 1913 before showing up in JM 1916. The Old Waldorf calls for a half lemon muddled and three dashes of syrup. At any rate, your dash should be substantial enough to be noticed in this liquor-forward whisky service, and yet not result in a Whisky Sour. The emphasis here is only on smoothing the whisky.

258. Oyster Cocktail*

This “cocktail” is omitted.

219. Maiden's Blush

 

My interpretation:

  2 oz Bluecoat American Gin

  4 dashes Pierre Ferrand Dry Curaçao

  4 dashes homemade raspberry syrup or Jack Rudy grenadine

  1 dash lemon juice

Shake well, strain into cocktail glass, serve. — This refreshing cocktail first appears in The Savoy Cocktail Book (1930), from which it is taken without change into JM1933. Another recipe by this name, but with absinthe, appears earlier in the 1927 Barflies and Cocktails. As in former days grenadine or raspberry syrup were sometimes interchangeable, I found that my raspberry syrup provided a better “blush” than my “good” natural grenadine. You might have better (brighter) success with Rose’s Grenadine, but you would have to deal with that candied-fruit aftertaste, not to mention the corn syrup. Below I show first the Grenadine version (closer in hue to peach or skin tone) and secondly the better-looking version with raspberry syrup.

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.

202. Knickerbocker Special Cocktail

 My interpretation:
  1.5 oz Appleton Estate
  0.5 oz Pierre Ferrand Dry Curaçao
  1 tsp homemade raspberry syrup
  1 tsp fresh lemon juice
  1 tsp fresh orange juice
  1/4 slice pineapple (peeled, for mixer)

Shake ingredients together with ice, including quarter pineapple slice. Strain into cocktail glass, garnish with fresh pineapple, serve. — Although a Knickerbocker Special (not a Cocktail) was included from the first JM 1908, which called for similar ingredients (with St. Croix rum) to be poured in a glass with cracked ice and dressed “with fruits in season,” the present recipe, which is a variation thereof, appears in The Savoy Cocktail Book (1930), where the instructions are absent. It seems that it was borrowed thence on the assumption that a smaller, iceless recipe was meant. The Waldorf-Astoria Bar Book, in its chapter on punches, further specifies a claret float. At any rate, a “cocktail” in this period would suggest a strained drink served in a cocktail glass (with or without bitters), making this an adaptation of the original Knickerbocker Special (Punch), which would accordingly be served in a punch glass. That recipe appears elsewhere in Jack’s Manual.

189. Jack Rose Cocktail

 My interpretation
  1.5 oz Daron calvados
  0.25 oz raspberry syrup
  0.25 oz barspoons lemon juice
  2 barspoons orange juice
  0.25 oz lime juice

Shake with cracked ice, strain, top up with cold soda water, serve. — This famous recipe is presented here in a slightly more involved, but worthwhile, form. As with the Clover Club, Jack calls for a mixture of citruses, which may reflect firs-thand knowledge of recipes used at the Waldorf or similar bars prior to his first publication in JM 1908. Calvados furnishes a drier effect, while Laird’s Bonded Apple Brandy provides more fruity apple flavor.

184. Iris Cocktail

My interpretation:
  1.5 oz Captive Spirits Big Gin
  0.5 oz fresh lemon juice
  3 sprigs of mint
  1 tsp powdered sugar.

Shake with ice 20 seconds, double strain into cocktail glass, serve. — This minty, greenish Gin Sour is included in JM1916 from Straub with a few adjustments. The 2:1 ratio is altered to 3:2, the barpsoon is changed into a teaspoon, and the three sprigs of mint are ordered before the shake (hence my inclusion in the drink, which also helps distinguish it from a typical gin sour with mint bouquet).
 

178. Hurricane Cocktail

My interpretation:
  0.5 oz Big Gin
  0.5 oz Hochstadters Rye
  0.25 oz Hiram Walker Crème de Menthe
  2 T lemon juice

 Shake well (20 seconds), strain into cocktail glass, serve. — This bracing cocktail is taken from the Savoy Cocktail Book (1930). The now more popular, tropical-style drink by the same name, invented only much later in the 1940s in New Orleans, is clearly unrelated, except for the large amount of juice.
 

165. Havana Cocktail

 

My interpretation:

  1 oz Kronan Swedish Punsch

  0.75 oz Aviation American Gin

  0.25 oz Rothman & Winter Apricot Liqueur

  1 dash fresh lemon juice.

Shake for 30 seconds with broken ice, strain into cocktail glass, serve. — This recipe, only appearing in JM1933, seems to be a correction (at least, an improvement) of the recipe in the Savoy Cocktail Book, which calls for a 1/2 jigger of Apricot and a 1/4 each of Swedish Punsch and Gin. Making this more of a rum-gin base with apricot / lemon accent makes a lot of sense for the cocktail realm, unless a sweet dessert drink is desired. The final color of the drink rich and distinctive.

 

131. Fairbanks Cocktail

My interpretation:
  1 oz Gin Lane 1751 Lond Dry
  0.5 oz Dolin Dry
  0.5 oz Rothman & Winter Apricot
  1 dash lemon juice
  1 dash Jack Rudy Grenadine

Shake well (30 seconds) with ice, strain into cocktail glass, garnish with cherry (here Amarena). — The first recipe to appear in Jack’s Manual under this name resembled the Evans with a larger portion of Apricot:

After 1916, Jack must have gotten wind that Douglas F. didn’t drink this one, or else he was corrected by the 1930 Savoy Book, whose Fairbanks No. 1 this recipe closely resembles; the Savoy’s gin-based Fairbanks No. 2 does not, however, resemble the old Rye and Apricot one. Straub has the Rye-Apricot-Boker’s recipe and further specifies using an Old Fashioned glass. Pictured here is the later 1933 recipe in the Savoy Cocktail-Book style.

118. Dream Cocktail

My interpretation:
  2 oz Gin Lane 1751 London Dry
  1 dash D.O.M. Benedictine
  1 tsp powdered sugar
  1 T lemon juice
  1 pasteurized egg white 

Shake well with ice (I like the reverse dry shake here, it requires little practice and results in a good foam), strain into claret glass, goblet, or stemware with about 5 oz capacity. — Like the Clover Club, this is a Gin-based drink featuring citrus and egg white froth, resulting in a nice creamy Sour, augmented with a dash of honey-spice from the Benedictine. In the source, again, Straub 1913, and again in JM 1916, the liqueur is not specified, implying perhaps that the drink might be made with any liqueur preferred by the customer or barkeeper.
 

102. Cook Cocktail

My Interpretation:
  1.5 oz Hawthorn’s London Dry Gin
  0.25 oz Luxardo Maraschino.
  1 T fresh lemon juice
  1 egg white 

Fill mixing-glass with broken ice, shake 15 seconds, omitting egg white. Strain out ice, add egg white, shake 15 seconds, strain into cocktail or sour glass, serve. — This Jack’s Manual staple, a Sour bearing some similarity to the Clover Club, first appears in the 1910, 2nd Edition and continues without change.

92. Clover Club Cocktail

 

My interpretation:

  1 pasteurized egg white

  1 tsp fresh lime juice

  1 T fresh lemon juice

  1 T fresh orange juice

  1 tsp homemade raspberry syrup

  2 oz Castle & Key London Dry Gin

  1 spray, or large sprig, fresh mint

Fill mixing-glass with broken ice. Shake all ingredients (including mint) except egg white 10 seconds, strain out ice and mint, add egg white to mixture, shake 10 more seconds, strain into cocktail glass, serve. — Note Jack’s recipe involves more juice than usual. This helps to distinguish it from the Clover Leaf in a more substantial way than just the garnish (as in the Savoy Cocktail Book).

 

36. Bishop Cocktail

First of all you will note that, whatever his source, Jack’s Manual (1933), in his Cocktail section (* the recipe appears a second time correctly in the Miscellaneous section, p. 155, with the addition of orange juice) has the rum and claret reversed. Historically, as seen in earlier sources, e.g. Kappeler, the cold mixed drink called a Bishop (not a cocktail) is predominantly wine with rum as an afterthought. Straub himself has the error in his 1914 crib-sheet manual (did he copy this error from Jack somehow, or was it the reverse?). In any case, both the 1908 and 1910 editions of Jack’s Manual have the recipe correct (in more ways than one):

My interpretation of the 1933 version (assuming wine / rum reversal to be a typo), which attempts to bring this drink closer to cocktail territory:
  3 oz. red wine
  1 tsp. sugar syrup
  1 tsp. Myers’s Rum
  1 T fresh lemon juice.

Shake with cracked ice, strain, serve. Garnish with lemon slice. — Note that the original recipe calls for the drink to be served on fine or broken ice in a claret glass, dressed with seasonal fruit. Kappeler adds seltzer along with the straws. Ideally, following the 1908 instructiosn, it would look something like this (along with whatever seasonal fruits):

The photo below represents the incorrect 1933 version, which is in effect a vinous, citrusy rum drink.