312. St. John Cocktail

My interpretation:

  1 oz Gin Lane 1751 Old Tom Gin

  1 oz Casa Mariol Vermut Negra

  1 dash Fee Brothers Orange Bitters

Stir with ice, strain into cocktail glass, serve. — The second of the three “saints” from the analogous section of Straub, this slightly sweeter Martini varies depending on the Martini recipe referred to. In Straub, it’s a 2:1 sweet vermouth Martini. Grohusko’s Martini is, as typical, adjusted to 1:1, favoring a cheaper mixture (or less-inebriated customer!).

 

273. Philadelphia Cocktail

My interpretation

  1 oz Aria American Dry Gin

  1 oz Lustau Vermut

  1 dash Pierre Ferrand Dry Curaçao

Stir with ice, strain into cocktail glass, serve. — This recipe first appears in Straub 1913, by the same description (Martini with a dash of curaçao) and from Straub is borrowed into JM 1916. In Straub, however, a dash of Orange Bitters is included in the recipe. I have interpreted the curaçao as a substitute for the bitters, but it would be perhaps more justifiable to see both involved here. Note also that in earlier editions of Jack’s Manual, there is a drink called Philadelphia Bronx, which is essentially a sort of Perfect served in an Old-Fashioned glass and topped off with ginger ale.

227. Martini Cocktail

My interpretation:
  1 oz Beefeater London Dry Gin
  1 oz Casa Mariol Vermut Negra
  1 dash Regan’s Orange Bitters

Fill mixing-glass with method ice, stir 10 seconds, strain into cocktail glass, serve. — The original recipe shows little variation from standard recipes of the day, though the Dry option is not listed (the 1935 Old Waldorf Bar Book by contrast has 4 versions, perhaps an influence of post-Prohibition tastes). Jack originally specified Gordon Dry and Martini & Rossi in 1908.
 

216. Love Cocktail

My interpretation:
  1 oz Bluecoat American Dry Gin
  1 oz Alessio Vermouth Chinato
  1 dash Regan’s Orange Bitters
  1 egg white

Shake ingredients with ice, strain into cocktail glass, serve. — This recipe is taken directly from Straub 1913 for JM1916. My interpretation uses Jack’s definition of a Martini (1:1) rather than Straub’s (2:1), though the duplicated language “Martini Cocktail” certainly refers to each author’s respective version.

119. Dry Martini Cocktail

 My interpretation:
  1.0 oz Hawthorn’s London Dry Gin
  1.0 oz Noilly Prat Extra Dry

Fill mixing-glass with cracked ice (crack in your hand if you wish), stir, strain into cocktail glass, and serve. — A Dry Martini in the old day obviously gets you a wet one by today’s standard. The “Dry” here is to distinguish the type of Vermouth used, not the ratio. A regular martini would thus call for equal parts Sweet Vermouth and Gin stirred without addition of bitters or garnish, as shall be seen at the proper place.

110.5* Excursus on Martini-Style Cocktails in JM

Excursus on Martini-Style cocktails in Jack’s Manual.

Nowadays “Martini” describes any proportion of gin and dry vermouth chilled and diluted by mixture with ice. The number of barely distinguishable cocktails containing gin and vermouth and bearing different names in the early twentieth century may explained by the variety of sources and experience from which Jack’s Manual draws. Additionally, Hotel, club, and bar “house” cocktails were often nothing more than their own version of a gin-and-vermouth or whisky-and-vermouth mixture. Jack Grohusko sometimes allows the same recipe to appear with two different names, but in general he seems to preserve a distinction in each one. Here is list to help clarify (to keep it simple, I omit those that have a dash of something — like the Martini, a 1:1 stirred with sweet vermouth, which adds Orange Bitters).

Gin + Dry Vermouth 
3:1 stirred w/ orange peel = Treasurer
3:1 shaken = Cushman
   w/ lemon peel = Blackstone No. 1
   w/ orange peel = Blackstone No. 2
3:2 stirred = Duke.
3:2 shaken = Coney (post-1910)
1:1 stirred = Dry Martini
   w/ olive = Cat
   w/ orange peel = Racquet Club
1:1 shaken = Cornell, Lewis, Coney (1908–10)
  w/ pimola = St. Francis


"Martinez" - Gin + Sweet Vermouth
4:1 shaken w/ orange peel, served down = Parson
3:1 shaken = Consolidated.
3:2 stirred w/ orange peel = Rossington (w/ Old Tom gin before 1933)
1:1 stirred = Perfect or Turf Club (not the Turf)


"Perfect Martini" - Gin +Dry Vermouth + Sweet Vermouth
16:3:1 (80%, 15%, 3%) shaken, served down = Shonnard
3:1:1 w/ lemon peel = Sphinx
2:1:1 = Four Dollar
  w/ orange peel = Blackstone or McLane
  w/ orange peel served down = Boles