58. Bronx Terrace

My interpretation:
  1.5 oz St. George Botanivore
  1.5 oz Dolin Extra Dry
  2 T fresh lime juice.

Fill mixing-glass with ice. Shake, strain, serve in cocktail glass. — Named for an area of the Bronx, New York, this cocktail, or rather Sour or Gimlet varaiation utilizing Dry Vermouth as mild sweetening agent and imitating a Bronx Dry with substitution of lime juice for orange (remember, the Bronx Dry does not appear in JM until 1916, and the Bronx before that has only an orange twist, not juice), first appears in Jack’s Manual 1908 and continues without change to the 1933 edition—contrary to some claims that it first appears in the 1930s. It may be that Jack picked it up, with several other recipes, from the Waldorf-Astoria, but that book was not published until after the Sad Era. Straub 1914 picks it up, omitting the cocktail glass and serve part in keeping with his usual abbreviated style. It also appears in the Savoy cocktail book (1930). The drink is bracing but tart, and remained a steady shower throughout the JM editions.

57. Bronx Dry Cocktail

My interpretation:
  1.5 oz St. George Botanivore
  1.5 oz Gallo Extra Dry
  2 T fresh orange juice.

Shake with ice, finely strain, and serve. — No comments needed here but that this came into Jack’s repertoire in the 1916 expanded edition probably after Straub 1914 and testifies to an increasing proclivity toward drier drinks.
 

56. Bronx Cocktail

My interpretation:
  1.5 oz St. George Botanivore
  0.75 oz Gallo Extra Dry
  0.75 oz Martini & Rossi Rosso

Jack’s Manual (1908)

  2 T fresh orange juice

Fill mixing-glass with ice, shake, and strain. — A classic cocktail for the 1899 inauguration of the Bronx Zoo, this drink went through a little mutation during the Sad Era. In the 1908 and 1916 (it is mysteriously absent from 1910), we have no juice but a twist of orange or, in Straub a “piece of orange.” 

Only in 1933 does Jack’s Manual get the juicy version so famous today (pictured below).
 

51. Bornn’s Cocktail

My interpretation:
  1.5 oz St. George Botanivore
  1.5 oz Martini & Rossi Rosso
  1 dash Pierre Ferrand Dry Curaçao

Stir with broken ice, strain, serve. Garnish with twisted orange peel if desired. — This drink appears in the first JM 1908 with Ballor vermouth and a “high and dry” gin and brown curaçao. In 1916 the sponsored M&R vermouth and Gordon’s dry come in, and in 1933, curaçao brun being presumably more difficult to obtain, the brown color is dropped from the prescription (though not in a few other recipes). This is a decent house variation on the classic (sweet) Martini.

 

48. Boles Cocktail

My interpretation:
  0.75 oz Gallo Dry
  0.75 oz Martini & Rossi Rosso
  1.5 oz St. George Botanivore

Build drink in glass, add large ice, stir, express orange peel and garnish. — This drink, which might be called a cocktail with the addition of (improving) bitters, first appears in Straub (1913, 1914), and from thence is taken up in JM (1916). There, perhaps in exchange for sponsorship monies, Jack likes to specify Martini & Rossi sweet vermouth and Gordon Dry Gin, whereas in 1908 he used Ballor chinato for his sweet component and Chappaz for the French. It may be that Baracca’s or a neighboring shop was importing these brands specially. One wonders whether this drink was originally spelt Bols and called for that brand of gin or genever; nevertheless, it is a dry gin here. This drink is especially good for those inclined to overturning their perfect martinis when served in stemware.

47. Bogerz Cocktail

My interpretation:
  2.25 oz St. George Botanivore
  0.75 oz Martini & Rossi Extra Dry
  1 T fresh lime juice.

Fill mixing-glass with broken ice, stir, strain, serve. Garnish with half slice of lime. — This drink first appears in Jack’s 1910 manual. It differs from the Bronx Terrace in proportion and method of preparation (stirring instead of shaking).
 

43. Blackstone Cocktail No. 3. (Special)

My interpretation:
  1 dash Grande Absente absinthe
  1.25 oz Martini & Rossi Extra Dry
  1.75 oz St. George Botanivore

Shake with ice, strain, serve. Garnish with lemon. — Yet another, and final, cocktail from the Blackstone Hotel bar’s presumptive inauguration, a riff on the No. 2, adding absinthe.
 

42. Blackstone Cocktail No. 2. (Special Blackstone)

My interpretation:
  1.25 oz Gallo Dry Vermouth
  1.75 oz St. George Botanivore Gin
  
Stir with ice, strain, serve. Garnish with twisted orange peel. — Conversely, the final instruction might imply that a flat peel was originally floated on top. Another from the eponymous hotel. It is curious that neither in Straub nor Jack’s Manual do instructions for preparation occur. It is unlikely but possible that the drink was simply poured without chilling, dilution, or stirring.
 

40. Blackstone Cocktail

My interpretation:
  1.5 oz St. George Botanivore
  0.75 oz Gallo Dry
  0.75 oz Yzaguirre Rojo

Shake with ice, strain, garnish with twisted orange peel. — Essentially what people might today call a perfect Martini with an orange twist. The putative house cocktail of the famous Blackstone Hotel, built in Chicago in 1910, the recipe was included in Chicago-based Straub’s pocket manual and from thence likely came into Manhattan-based Grohusko’s expanded 1916 edition.
 

37. Bishop Potter Cocktail

My interpretation:
  1.5 oz St. George Botanivore
  0.75 oz Martini & Rossi Extra Dry
  0.75 oz Martini & Rossi Rosso
  2 dashes Fee Brothers Orange Bitters
  2 dashes Calisaya bitters mixture (homemade)

Stir well (20 seconds) with broken ice, strain, serve. — What the modern person might today call a “perfect” martini with some extra bitters. A variant of this recipe is doubtless represented by the “Bishop Poker” of the Waldorf-Astoria Bar Book (1935) which divides the liquors in thirds and for its bitters uses only one dash of Amer Picon.