297. Reis Cocktail

My interpretation:
  2 oz Hayman’s Old Tom Gin
  2 dashes Angostura bitters
  2 dashes St. George Absinthe Verte

Fill mixing-glass with cracked ice, shake, strain into cocktail glass, serve. — JM1916 has this from the recipe in Straub 1913/1914. Undoubtedly related is the Rees Cocktail in the Old Waldorf Bar Days (1931), where it is given the alternate name “H. C. Club.” This recipe has an absinthe rinse, 2 dashes Angostura, 9/10 Tom Gin, and 1/10 Sweet Vermouth; yet the drink is to be served warm, apparently not shaken or stirred with ice.

190. Jack Zeller Cocktail

 My interpretation:
  1 oz Dubonnet Rouge
  1 oz prepared gin (Captive Spirits Big Gin infused with orange peels & syrup, strained)

Stir with ice, strain, serve. — This original recipe of JM 1908 (where “Booth’s Orange Gin” is specified) depends on a unique ingredient to balance the lightly bitter/astringent qualities of the aperitif component. While orange gin has only recently begun to reappear on the market, certain substitutions were available in the recent past, such as Seagram’s Twisted Orange (now out of production). However, the mixologist may easily obtain a good result by infusing his own gin (preferably an American or botanical style) with carefully sliced orange peels and sugar syrup to taste. If orange gin is not feasible or to taste, one may follow the Straub 1913 recipe, which calls simply for “Booth’s Old Tom Gin.”