371. Webster Cocktail

My interpretation:
  1 oz Plymouth Gin
  0.5 oz Martini & Rossi Extra Dry
  0.25 oz Rothman & Winter Orchard Apricot
  0.25 oz fresh lime juice

Shake well (30 seconds suffices to achieve good consistency, strain into cocktail glass, serve. —  The first thing to notice about this delicious Martini riff augmented by discreet portions of Apricot and lime, is that the math is all wrong. Jack may have meant percentages of 2 oz (a grown man’s drink), making this a larger drink than usual (i.e., 2.6 oz + dilution). However, I think it quite instructive to refer to the Savoy Cocktail Book (1930) here, the putative source, which calls for the proportion outlined above in my interpretation. This leads us to conclude that there is here a typo in the second line, and that apricot brandy should read 20%, not 50%. Of course, in type the characters are approximately mirrored along a horizontal axis. That would put us at 2 oz plus about 1 tsp., well within cocktail glass capacity of the time after dilution.

316. Savoy Tango Cocktail

My interpretation:
  1 oz Plymouth Gin
  1 oz Laird’s Applejack 

Shake 20 seconds, strain into cocktail glass, serve. — This boozy Duo recipe (of course it takes two to “tango”), originally from the Savoy Cocktail Book (1930) is first borrowed for JM1933, but with the unfortunate typo which turns the original sloe gin into an unspecified kind of gin and makes a less palatable drink (esp. if you only have Applejack instead of the Bonded Apple Brandy), which is why we cannot suppose the alteration from sloe gin to gin to be purposeful (usually in JM1933, “gin” represents an older Tom gin, while dry gin and plymouth gin are specified by name).
 

The original Savoy cocktail is less boozy and more balanced:
 

166. Hawaiian Cocktail

My interpretation:
  2 oz Aviation American Gin
  3 dashes Pierre Ferrand Dry Curaçao
  0.5 oz fresh orange juice

Shake 30 seconds with ice, strain into cocktail glass, serve. — This recipe, like the previous one, appears only in JM1933 and seems to be borrowed from the Savoy Cocktail Book (1930), which specifies 4:2:1 ratio of gin, juice, and curacao. A lower portion of juice and the addition of curaçao provides a minimal distinction from the Harvester. One sometimes sees a Hawaiian Cocktail today made with a little pineapple juice rather than orange. This Blossom-style drink should not be confused with the Blue Hawaiian, which features rum and coconut along with pineapple.
 

165. Havana Cocktail

 

My interpretation:

  1 oz Kronan Swedish Punsch

  0.75 oz Aviation American Gin

  0.25 oz Rothman & Winter Apricot Liqueur

  1 dash fresh lemon juice.

Shake for 30 seconds with broken ice, strain into cocktail glass, serve. — This recipe, only appearing in JM1933, seems to be a correction (at least, an improvement) of the recipe in the Savoy Cocktail Book, which calls for a 1/2 jigger of Apricot and a 1/4 each of Swedish Punsch and Gin. Making this more of a rum-gin base with apricot / lemon accent makes a lot of sense for the cocktail realm, unless a sweet dessert drink is desired. The final color of the drink rich and distinctive.

 

138. Fluffy Ruffles Cocktail

My interpretation:
  1 oz Bacardi White
  1 oz Cocchi Vermouth di Torino

Shake well (30 seconds) with ice, strain into cocktail glass, express lime (or lemon) peel over glass, and garnish. — I prefer the lime with the rum. I use Cocchi to add a little bitterness which is otherwise lacking in this Duo. The recipe previously appeared in the 1930 Savoy Cocktail Book.
 

135. Fifth Avenue Cocktail

 My interpretation:
  0.5 oz Hiram Walker Crème de Cacao
  0.5 oz Rothman & Winter Apricot Liqueur
  0.25 oz heavy cream

Pour ingredients carefully in order over the back of a spoon. — This recipe first appears in 1933, following the recipe described in the 1930 Savoy Cocktail Book.

121. Duchess Cocktail

My interpretation:
  0.75 oz Dolin Rouge
  0.75 oz Noilly Prat Extra Dry
  0.75 oz St. George Absinthe Verte

Fill shaker with cracked ice, shake well (about 20 seconds or 30 shakes), strain into cocktail glass, and serve. — This aggressive recipe was first borrowed from Straub 1913 into JM 1916 as the “Dutchess” and is also found in the Savoy Cocktail Book. The Waldorf-Astoria Bar Book (1935) adds a dash of orange bitters to no avail. No attempt to change or refine the ratio was ever made until modern times, when the taste of the day prefer a 3:3:1, with the absinthe taking more of a backseat (the attempt being made, anyway). However, sufficient shaking on fine or cracked ice will yield a palatably diluted mixture both bracing and refreshing, and even pleasant to the more ardent devotees of anise.
 

97. Cold Deck Cocktail

My interpretation:
  1.0 oz Asbach Uralt
  0.5 oz Hiram Walker Crème de Menthe
  0.5 oz Dolin Rouge 

Fill mixing-glass with broken ice, shake well (20 seconds), strain into cocktail glass, serve. — This trio, named after a card-playing term and previously appearing the Savoy Cocktail Book (1930), is a variation on the Stinger / Brant theme, adding a little depth with the vermouth while maintaining the sweetness.

94. Club Cocktail

My interpretation:
  1.5 oz Castle & Key London Dry Gin
  0.5 oz Yzaguirre Rojo
  1 dash Chartreuse (Green)

Shake well with ice, strain into cocktail glass, serve. — This cocktail, new to the JM 1933, is found in The Savoy Cocktail book with yellow chartreuse. It is unknown whether Jack’s Manual, borrowing perhaps from Savoy, or else local tradition, omitted this by accident or purposefully changed it. With Green, it is similar to a Bijou with altered proportions. The lighter, sweeter quality of the Yellow tends to disappear this ratio.