382. York Cocktail

 My interpretation:
  2 oz Cocchi Vermouth di Torino
  0.5 oz fresh lime juice with expended peel

Fill mixing-glass with cracked ice, shake, strain into cocktail glass, serve. — This simple Vermouth Service first appears in JM1912. The next year, Straub offers his version of the York, a Scotch-Vermouth duo with orange bitters shaken (aka Rob Roy Cocktail). Oddly enough, Straub’s recipe is the one found in The Old Waldorf Bar Days (1931), which seems to point to this as the original. Craddock’s York Special, however, is 1.5 oz Vermouth, 0.5 oz maraschino, and 4 dashes of orange bitters. Despite them all, Jack sticks to his Vermouth+lime recipe till the end.

343. Taxi Cocktail

My interpretation:

  1 oz Castle & Key dry gin

  1 oz Dolin Dry

  2 tsp lime juice

  2 tsp St. George absinthe verte

Fill shaker with fine ice, frappé / shake vigorously 40-50 strokes, strain into cocktail glass, serve. — This cold dry martini with lime and absinthe comes from Straub 1913 and finds its way thence into JM1916, which changes barspoons to teaspoons but keeps everything else the same.

333. South Africa Cocktail

My interpretation:
  1 oz Lustau Amontillado
   1 oz Beefeater Gin
  3 drops lime juice (1 barspoon)
  1 dash Angostura bitters

Shake, strain into cocktail glass, serve. — This balanced Martini-riff with lime juice as well as sherry in place of vermouth, is first found in JM 1916, borrowed from Straub 1913.

313. St. Peter Cocktail

My interpretation:
  2 oz Beefeater Dry Gin
  1 dash fresh lime juice
  1 dash gum syrup

Shake with ice 20 seconds, strain into cocktail glass, serve. — The third “saint” in Straub provides JM1916 and 1933 with this variation on a Gin Cocktail sans bitters, lime for lemon, sanding the edges of the dry gin very neatly. It might conversely be considered a sort of boozy, gin-forward Gimlet, easy on the additives (another drink in the Miscellaneous section, the Lime Kiln, forms the opposite pole, with a proportionally greater quotient of lime and syrup, of which two the Gimlet (not otherwise represented in JM) would represent the average.

266. Parisian Cocktail

 

My interpretation:
 2 oz Dubonnet Rouge
 1 T lime juice

Stir with ice, strain into cocktail glass, and serve. — This recipe, occurring in two variants, is to be distinguished from that of the same name in Barflies & Cocktails (1927) and The Savoy Cocktail Book (1930), which call for equal parts gin, dry vermouth, and cassis (blackcurrant liqueur). Regarding our present recipe, the information in JM 1933 is somewhat scant by comparison with the earlier instances, which include seltzer. The change is to be traced to Straub 1913/1914, which omits the seltzer and ice. Byrrh is retained until 1916, when it is replaced with Dubonnet. I therefore add the version of JM 1908, probably imagined as a sort of lowball, in view of the ice:

My interpretation:
 2 oz Byrrh
 1 T lime juice

Build in highball glass (to accommodate seltzer), stir, add two pieces of ice, stir, top off with seltzer, serve. Below I present first the 1933 recipe served “up” and then two interpretations of the earlier recipe with seltzer.

Jack’s Manual 1916, 1933

Jack’s Manual 1908, 1910, 1912

Jack’s Manual 1908, 1910, 1912

140. Folies Bergère "Cocktail" (= Cooler)

My interpretation:
  2 oz Bacardí Superior
  6 strawberries, washed and hulled
  2 sprigs of mint
  4 T orange juice
  2 T lime juice 
  2 oz soda

Muddle strawberries and mint sprigs with the rum, add orange and lime juice, stir, pour into highball or shaker filled with ice, top up with soda, add straw and fresh mint leaves or lime garnish. — Of the three recipes attributed to the old Parisian club first appearing in the later JM 1910 (third) edition, viz.

JM 1933 keeps not the cocktail but the Cooler for the cocktail section. Nevertheless, here it is. Perhaps I will add the cocktail as No. 140 1/2 at some point in the future.

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).

 

88. Clarendon Cocktail

 My interpretation:
  2 sprays of fresh mint
  1 T fresh lime juice
  2 oz Castle & Key London Dry Gin
  3 oz Reed’s Ginger Beer, chilled
  1 tsp sugar

In bottom of lowball or Old Fashioned glass mull (muddle) 1 spray of mint with sugar and a little hot water, add lime juice and gin, top up with ginger ale, stir slowly, carefully remove muddled mint and any loose leaves with cocktail fork, garnish with fresh mint sprig; serve. — This recipe is clearly out of place in the Cocktails section, and wants to be called a Clarendon Cooler. However, for the sake of Jack, I have endeavored to present it as a sort of cocktail. An explanation for the origin of the name is wanting; perhaps it is named for the venerable Clarendon Hotel in Quebec.

72. Cameo Kirby Cocktail

My interpretation:
  1.5 oz Bombay Sapphire
  1.5 oz Gallo Extra Dry
  2 tsp homemade raspberry syrup
  1 T fresh lime juice

Shake with ice, strain, and serve. — This recipe appears in JM 1916, having been published in Straub’s manuals of 1913/1914. It is named for a 1909 play by Booth Tarkington and Harry Leon Wilson that was also released as a film on Dec. 24, 1914. With correct preparation and fresh ingredients, this can be a pleasant drink.

58. Bronx Terrace

My interpretation:
  1.5 oz St. George Botanivore
  1.5 oz Dolin Extra Dry
  2 T fresh lime juice.

Fill mixing-glass with ice. Shake, strain, serve in cocktail glass. — Named for an area of the Bronx, New York, this cocktail, or rather Sour or Gimlet varaiation utilizing Dry Vermouth as mild sweetening agent and imitating a Bronx Dry with substitution of lime juice for orange (remember, the Bronx Dry does not appear in JM until 1916, and the Bronx before that has only an orange twist, not juice), first appears in Jack’s Manual 1908 and continues without change to the 1933 edition—contrary to some claims that it first appears in the 1930s. It may be that Jack picked it up, with several other recipes, from the Waldorf-Astoria, but that book was not published until after the Sad Era. Straub 1914 picks it up, omitting the cocktail glass and serve part in keeping with his usual abbreviated style. It also appears in the Savoy cocktail book (1930). The drink is bracing but tart, and remained a steady shower throughout the JM editions.

47. Bogerz Cocktail

My interpretation:
  2.25 oz St. George Botanivore
  0.75 oz Martini & Rossi Extra Dry
  1 T fresh lime juice.

Fill mixing-glass with broken ice, stir, strain, serve. Garnish with half slice of lime. — This drink first appears in Jack’s 1910 manual. It differs from the Bronx Terrace in proportion and method of preparation (stirring instead of shaking).
 

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.