332. Soul Kiss Cocktail

My interpretation:
  1 oz Dubonnet Rouge
  0.5 oz Bulleit Rye
  0.5 oz Noilly Prat Dry
  0.5 oz fresh orange juice
  1/2 tsp sugar
  
Fill mixing-glass half-full with ice, shake, strain into cocktail glass, top up with soda, serve. — This mixture, named after a musical comedy, first appears in JM 1912 (3rd Edition) and resembles a perfect Manhattan with Dubonnet (originally Byrrh) replacing vermouth, and the addition of sugar, orange, and soda, suggesting a hybrid recipe, unless the fizz water indicates a long drink. Here, however, it seems to add only a slight fizz edge to the final service. A larger cocktail glass seems appropriate. The recipe is also found in Straub 1913 (as “Soul Kiss No. 2”) and in McElhone’s Barflies & Cocktails (1927). The drink by this name in the Waldorf Bar Days is a dry martini shaken with egg white. Of the two recipes by the name in the Savoy book (1930), the no. 2 is more similar, having rye whiskey instead of Italian vermouth (the other ingredients are all shared: Dubonnet, orange juice, and dry vermouth).

331. Soda Cocktail

My interpretation:
  1 tsp sugar
  3 dashes Angostura Bitters
  5 oz San Pellegrino Limonata

Line glass with water, pour out, then add sugar and angostura, fill with ice, top up with limonata, garnish with 2 orange slices, stir, serve. —The Soda Cocktail was retained unchanged from 1908. Straub has a similar cocktail with powdered sugar and lemon peel, and only mentions lemon soda.
 

189. Jack Rose Cocktail

 My interpretation
  1.5 oz Daron calvados
  0.25 oz raspberry syrup
  0.25 oz barspoons lemon juice
  2 barspoons orange juice
  0.25 oz lime juice

Shake with cracked ice, strain, top up with cold soda water, serve. — This famous recipe is presented here in a slightly more involved, but worthwhile, form. As with the Clover Club, Jack calls for a mixture of citruses, which may reflect firs-thand knowledge of recipes used at the Waldorf or similar bars prior to his first publication in JM 1908. Calvados furnishes a drier effect, while Laird’s Bonded Apple Brandy provides more fruity apple flavor.

140. Folies Bergère "Cocktail" (= Cooler)

My interpretation:
  2 oz Bacardí Superior
  6 strawberries, washed and hulled
  2 sprigs of mint
  4 T orange juice
  2 T lime juice 
  2 oz soda

Muddle strawberries and mint sprigs with the rum, add orange and lime juice, stir, pour into highball or shaker filled with ice, top up with soda, add straw and fresh mint leaves or lime garnish. — Of the three recipes attributed to the old Parisian club first appearing in the later JM 1910 (third) edition, viz.

JM 1933 keeps not the cocktail but the Cooler for the cocktail section. Nevertheless, here it is. Perhaps I will add the cocktail as No. 140 1/2 at some point in the future.

86. Cincinnati Cocktail

My interpretation:
  4 oz Nashville Brewing Company Helles Lager, chilled
  4 oz Gerolsteiner Sparkling Mineral Water, chilled

Pour Gerolsteiner into a chilled highball glass, pour lager on top slowly so that a little head forms but does not overflow glass. Serve. — I have interpreted this recipe, a charter member of the Jack’s Manual, as a small cocktail-size drink for quick refreshment in overwhelming heat. The portions may be increased to fit the appropriate size for a pint or pilsner glass. I take the name to be humorous, since, clearly, no bitters or sweetener is prescribed (unless one takes the Ginger Ale as the sweetener). To be very correct, it is shoulid be called a Cincinnati Cooler, Beer Cooler, or a Soda (or Ginger Ale) Shandy.