170. Hillard Cocktail

My interpretation:
  1.25 oz Aviation American Gin
  0.75 oz Casa Mariol Vermut Negro
  2 dashes Angostura bitters

In absence (perhaps fortunately) of directions for preparation, I stir this with ice, strain into a cocktail glass, and serve. — Yet another in a long row of Straub recipes first borrowed for JM 1916, this slightly stiffer Martinez riff is altered, as typical, from its original 2:1 ratio to a more moderate 3:2, perhaps more appropriate for service in a “fine” Italian restaurant as Baracca’s must have been in the early 1900s.

167. Hearst Cocktail

My interpretation:
  1 oz Castle & Key London Dry Gin
  1 oz Casa Mariol Vermut Negre
  1 dash Angostura bitters
  2 dashes Regan’s Orange Bitters

Stir with ice, strain, and serve. — This Martinez, or traditional Martini, riff was borrowed from Straub 1913 without change for JM 1916.
 

160. Hamersley Cocktail

My interpretation:
  1.5 oz Aviation American Gin
  0.5 oz Cocchi Vermouth di Torino 
  2 dashes Luxardo maraschino
 quarter orange (rind + 1/4 oz juice)

Squeeze orange-quarter into mixing-glass, drop in, add other ingredients, filled with crushed ice, and shake 30 seconds quickly, strain, and serve. — The quantity of juice and orange peels expressed from the inserted rind should not be so much as to render this cocktail a Blossom. It is rather to be considered a 3:1 martini (though shaken) with slight adjunct of maraschino and orange. The recipe is first found in JM 1910 (the 2nd Edition) and undergoes no change through the later editions.

 

117. Down Cocktail

 My interpretation:
  0.75 oz Dolin Rouge
  1.25 oz Hawthorn’s London Dry
  1 dash Regan’s Orange Bitters

Stir up drink in mixing-glass filled with ice, strain into cocktail glass, garnish with olive (picked or sunk) and serve. — A nice Martinez riff from Straub 1913, who called for a “high and dry” gin, meaning preferably 90 proof or greater, or at least not Old Tom. Jack in 1916 calls for M&R vermouth and Gordon dry gin. The name is unclear, and may sound like a cocktail instruction (e.g., “This is how to serve any type of liquor ‘down,’” implying a lowball glass) but, without specification of glass type, I have opted to give it the standard cocktail presentation.