358. Van Lee Cocktail

My interpretation:
  1 oz Castle & Key London dry gin
  0.75 oz Dubonnet Rouge
  0.25 oz The Famous Grouse scotch whisky

Fill mixing-glass with broken ice, stir, strain into a cocktail glass, serve. — This variant on an Apéritif Cocktail (be it Byrrh, Saint Raphael, or Dubonnet), spiced up with a notion of Scotch whisky, first appears in JM1910 with Byrrh instead of Dubonnet, as usual in the earlier books. It is not picked up by Straub, and appears to be named for one of the local fixtures at Jack’s bar.

334. Spaulding Cocktail

My interpretation:
  1.25 oz Beefeater Gin
  0.75 Dubonnet Rouge
  1 tsp The Famous Grouse blended Scotch

Fill shaker with fine ice, shake well (30 seconds), strain into cocktail glass, serve. — This sweet martini-riff with a tinge of smoky scotch first appears in Straub 1913 and is borrowed in JM1916.
 

300. Robert Burns Cocktail

My intepretation:
  1.5 oz The Famous Grouse blended Scotch whisky
  0.5 oz Noilly Prat Rouge
  1 dash St. George Absinthe Verte

Fill mixing-glass with broken ice, shake well (about 30 seconds), strain into cocktail glass, serve. — This classic Scotch cocktail goes heavy on the base, surprisingly similar to the modern version. In 1908, Jack was a little confused on the Scotch trio of recipes which appear in close proximity here. The first, the Robert Burns, was to be made with equal portions of Scotch whisky and French (Chappaz) vermouth, with 3 dashes of absinthe. This was only amended in JM1916, after Straub’s Manual appeared and according to that recipe, which also rightly introduced the option of Scotch (Robert Burns was himself Scotch, so it makes sense). The Irish option remained, perhaps due to the popular taste for that whisky among those of Irish descent living New York at the time. The drink ought to be stirred, as specified in the earlier, pre-Straub editions of Jack’s Manual.

130. Express Cocktail

My interpretation:
  1 oz The Famous Grouse
  1 oz Dolin Rouge
  1 dash Regan’s Orange Bitters

Shake with ice, strain into cocktail glass, serve. — This Rob Roy riff, substituting orange bitters for angostura, appears in Straub 1913, from whence it is borrowed by JM 1916.