288. Princeton Cocktail

 

My interpretation:
  1.75 oz Castle & Key Gin
  2 dashes Angostura Bitters
  0.25 oz carbonated water


Stir gin and bitters with ice, strain into cocktail glass, add cold carbonated water, twist lemon peel, garnish, and serve. — One of several cocktails named for colleges of the Ivy League, this version, first appearing in Straub 1913, has proved the more prosaic and less popular than the other Princeton, which layers port and Old Tom gin and orange bitters (this is found in Barflies & Cocktails, 1927 and Savoy, 1930). At least the light fizz of the soda on top produces something a little more interesting than the Gin Cocktail. Old Waldorf Bar Days, the putative originator of the drink, and at least flagship of the New York / American school of early 20th c. mixology, has the present Gin-and-Soda thing, specifying Old Tom Gin, which seems to commend itself to this simple recipe, and also be supported by the generic term “gin” here, which in the JM tradition more often than not means the older standard Old Tom (or Ancient Thomas).
 

266. Parisian Cocktail

 

My interpretation:
 2 oz Dubonnet Rouge
 1 T lime juice

Stir with ice, strain into cocktail glass, and serve. — This recipe, occurring in two variants, is to be distinguished from that of the same name in Barflies & Cocktails (1927) and The Savoy Cocktail Book (1930), which call for equal parts gin, dry vermouth, and cassis (blackcurrant liqueur). Regarding our present recipe, the information in JM 1933 is somewhat scant by comparison with the earlier instances, which include seltzer. The change is to be traced to Straub 1913/1914, which omits the seltzer and ice. Byrrh is retained until 1916, when it is replaced with Dubonnet. I therefore add the version of JM 1908, probably imagined as a sort of lowball, in view of the ice:

My interpretation:
 2 oz Byrrh
 1 T lime juice

Build in highball glass (to accommodate seltzer), stir, add two pieces of ice, stir, top off with seltzer, serve. Below I present first the 1933 recipe served “up” and then two interpretations of the earlier recipe with seltzer.

Jack’s Manual 1916, 1933

Jack’s Manual 1908, 1910, 1912

Jack’s Manual 1908, 1910, 1912

249. Ojen Cocktail (Spanish Absinthe Cocktail)

My Interpretation:
  1 oz Hiram Walker Anisette
  1 oz Copper & Kings White Absinthe
  2 dashes Angostura bitters
  Carbonated water

Using an absinthe dripper, or else manually, drip seltzer into mixing-glass filled with Ojen (or substitute) and cracked ice while stirring, approximately 45 seconds. Add bitters after stirring and strain into chilled cocktail glass. If Ojen is not available, a mixture of anisette and white absinthe may serve the purpose. — While Jack had an Ojen Cocktail before Straub’s Manual (1913), this particular cocktail, identified as the Spanish version, uses angostura bitters rather than Peychaud’s, and gives a detailed instruction for preparation, taken directly from Straub. After borrowing the Spanish recipe in 1916, Jack renames his older Peychaud’s recipe the American one, which is to say, that derived from New Orleans. See no. 249 (following).