221. Manhattan Cocktail

 

My interpretation:

  1.5 oz Rittenhouse Rye

  1.5 oz Casa Mariol Vermut

  1 dash (3 drops) Angostura bitters

Stir with 1/2 glass cracked ice, strain into cocktail glass, serve. — The original JM1908 called for Ballor Vermouth and Boker’s Bitters. Boker’s original recipe, or a good approximation of it, is not readily available, though Fee’s Cardamom is worth a try (perhaps mixed with Angostura). Ballor Vermouth may have been closer to a Turin chinato like Alessio. Casa Mariol has plenty of interesting qualities, if not the bitterness. In any event, Martini & Rossi was preferred by 1916. For the whisky (note that rye is crossed out in this copy), a spicy bonded rye like Rittenhouse works perfectly.

 

210. Liberal Cocktail

My interpretation:
  1 oz Rittenhouse Bonded Rye
  1 oz Casa Mariol Vermut Negra
  1 dash Amaro Ciociaro

Fill mixing-glass with cracked ice, stir, strain, and serve. — This Manhattan-riff dates back to the first edition of JM, 1908, where Ballor vermouth is specified. Straub includes it in 1913, probably from JM. The Old Waldorf Bar Book (1935) indicates an additional 3 dashes of Orange Bitters, which Straub would likely have included if that had been in his source. By 1916, JM is specifying new sponsor, Martini & Rossi vermouth.

205. Lawhill Cocktail

My interpretation:
  1 oz Rittenhouse Rye
  1 oz Noilly Prat Dry Vermouth
  1 dash Hiram Walker Anisette
  1 dash Luxardo Maraschino
  1 dash Angostura bitters

Shake well (30 seconds), strain into cocktail glass. — This riff on a dry Manhattan appears to be a variation of that in the Savoy Cocktail Book (1930), substituting generic rye for Canadian Club and anisette for absinthe. Jack has also adjusted the proportion of base and vermouth from 2:1 to 1:1. The combined result is slightly weaker and less expensive, but none the less interesting.