369. Watkins Cocktail

My interpretation:
  1 oz Tinkerman’s Gin (Sweet Spice)
  0.5 oz Cocchi Vermouth di Torino
  0.5 oz Martini & Rossi Extra Dry
  1 slice pineapple in mixing-glass
  1 slice orange in mixing-glass

Fill mixing-glass with cracked ice, shake, strain, serve. — This fruit-laced Perfect Martini recipe, first appearing in JM1912 bears a close resemblance to the later Straub’s Waldorf Queen[’s] (see above) added in 1916—which might stand out more if the Old Waldorf Bar Days recipe for the Waldorf Bronx (2:1 gin to orange juice, with 2 pineapple slices) had been followed.

366. Waldorf Queen Cocktail

My interpretation:
  1 oz Tinkerman’s Gin (Sweet Spice)
  0.5 oz Martini & Rossi Rosso
  0.5 Dolin Dry
  1 quarter orange
  2 quarter-slices pineapple

Muddle pineapple in shaker, add ingredients and fine ice, rappé well (shake vigorously 30 till nicely frosted), strain into cocktail glass, serve. — In 1913, Jacques Straub, ever the entrepeneur of all things Waldorf, includes this Bronx variant under the name Waldorf Queen’s. JM1916 picks up with slight variation, dropping the possessive marker (and thus any connection to a New York borough name, a là Bronx). The same drink proved popular and was included in books like McElhone’s 1927 Barflies & Cocktails (under the simplified name Waldorf). The Old Waldorf Bar Days (1931), which usually holds the best claim, calls it the Waldorf Bronx and makes it much simpler than a Bronx, with only gin, orange juice, and pineapple slices:

Here is my version of Jack’s recipe.

295. Raymond Hitch-Cocktail

My interpretation:
  2 oz Vermut Lustau
  1 T fresh orange juice
  1 slice pineapple + 1 piece (for garnish)

Shake with pineapple slice 20 seconds, strain into cocktail glass, garnish with fresh pineapple piece, serve. — This light vermouth-based cocktail with a humorous name (a play on the name Raymond Hitchcock) is found in Savoy (1930), from which it appears to be taken into JM 1933.

291. Queen's Cocktail

My interpretation:
  1 oz Plymouth Gin
  0.5 oz Dolin Dry Vermouth
  0.5 oz Noilly Prat Rouge
  1 piece pineapple (in mixing-glass)
  1 T orange juice

Fill mixing-glass with cracked ice, shake, strain into cocktail glass, serve with fresh pineapple garnish. — This recipe appears at first glance to be a riff on the Bronx in order to give the borough of Queens its own drink; and thus, the spelling should probably omit the apostrophe. Indeed, by comparison with some popular Bronx recipes, its only peculiar contribution is the addition of pineapple to the shaker. Long before its first appearance in 1916, there was a Queen’s Highball with Amer Picon and Grenadine (see JM 1908). This drink, clearly unrelated, appears eight years later without any precedent in Straub. Its analogs otherwise include the identically named “Queen’s” in Barflies & Cocktails (1927) and in the Savoy (1930), which specifies crushed pineapple, and the “Queen” in the Old Waldorf Bar Days (1931).
 

279. Plaza Cocktail

My interpretation:
  1.5 oz Aria American Dry Gin
  0.5 oz Lustau Vermut
 1 slice pineapple

Fill mixing-glass with broken ice, shake (including piece of pineapple), strain, rinsing strainer of pineapple pulp if necessary, serve in cocktail glass with pineapple garnish. — This ananas-tinged Martini-riff, named for the Plaza Hotel of New York fame (thus often found as “Hotel Plaza Cocktail”) is first found in Straub 1913 with typically terse directions, reproduced in JM1916 with the ratio 13:7 or roughly 2:1 gin to vermouth. This is rounded up to 3:1 in 1933. What to do with the pineapple is the primary question, at which most recipes guess. Barflies & Cocktails (1927) gives the recipe in equal thirds: gin, sweet vermouth, dry vermouth, along with a “chunk of pineapple” ambiguously mentioned twice, both in the ingredients and in the service. The popular Savoy (1930) version copies a feebler equal-thirds version. By 1932, this cocktail is found, e.g., in the Stafford Bros.’ book, in equal fourths with pineapple juice taking the last slot in place of the pineapple piece (to strain which might slow the bar service considerably); this last recipe, though perhaps degenerate in its call for juice, is nevertheless evidence that the the pineapple is no mere garnish, but an ingredient integral to the drink’s identity.

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.

192. Jenks Cocktail

 My interpretation:
  1 oz Captive Spirits Big Gin
  1 oz Alessio Chinato
  1 dash Benedictine

Stir, strain, serve with slice of pineapple. — This JM 1908 recipe originally had no garnish. The pineapple first appears in JM 1912 (Third Edition) and helpfully serves as a visual indicator to distinguish the drink from an old style Martini.

49. Bonnett Cocktail

This drink, properly a Sling rather than a Cocktail, seems to have been a house specialty at Baracca’s. It appears from the start in JM 1908 and continues to the end, though, unlike the Brooklyn Cocktail, it is not picked up by Straub. The 1933 recipe raises a few questions, for instance, the type of glass. This is answered by an instruction omitted after 1908:
 

Notice Ballor Vermouth is a sweet, not a dry as in the 1933 edition; in fact, all earlier editions call for some kind of Italian vermouth. Also, using a champagne glass, that is, something more ample than a 2-3 oz cocktail coupe, makes sense. The bowl of such a glass should be about 5-6 oz, and one should be able to stir the contents without difficulty or disaster, thus a thin punch glass or footed highball or small goblet as for a Singapore Sling.

My interpretation:
  2 T lime juice
  1.5 oz Benedictine
  1.5 oz Martini & Rossi Rosso
  
Build drink in glass with large ice cube, stir, top up with soda. Garnish with pineapple slice.