376. White Lion Cocktail

My interpretation:
  1 oz Bacardí Blanc
  1 oz lemon juice
  3 dashes Angostura bitters
  3 dashes Jack Rudy grenadine (in lieu of raspberry syrup)
  
 Fill mixing-glass with ice, shake well, strain into cocktail glass, serve. — This “red” version of the venerable pink-hued “Daiquiri Rose” (recently, paler-hued variants have appeared), appears in Harry Johnson’ manual, where it has powdered sugar, both raspberry and curaçao, and gives the option of lemon or lime juice. In early editions, the drink is built as a Fix, in a glass full of fine ice and garnished with seasonal fruit and a straw; later it morphs into a strained Sour; both have only 2-3 dashes of citrus. Johnson’s strained recipe is also echoed in the earlier Grohusko manuals JM1908, 1910, and 1912, which all call for pulverized sugar, half lime or lemon, curaçao, raspberry, and straining into a stemmed glass. Probably following Straub 1913/1914, JM1916 introduces the newer simplified recipe presented here, dropping the lime option and the curaçao and approaching more nearly the sort of Rum Rose we know today.

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.
 

310. Sabbath Cocktail

My interpretation:

  1 oz Rémy Martin VSOP

  1 oz Offley Tawny Port

  1 oz black coffee (Portland Brew / Summit Roasting)

  1/2 tsp sugar

Shake all ingredients with ice 20 seconds, strain out ice, shake a further 15 seconds, strain into claret (small wine) glass, serve. — This large format caffeinated flip first appears in Straub 1913 (spelled “Sabath”) from whence it makes its way into JM1916. It resembles an attempt at what the Coffee Cocktail ought to have been. In other books, like the Old Waldorf Bar Days (1931) it is called a Sabbath Calm. But Jack Grohusko already had a Sabbath Morning Calm going back to 1908, consisting of gin and eggwhite shaken and strained. That was relegated to the miscellaneous section in 1916; . The Old Waldorf recipe calls, properly, for a full pony of coffee rather than a half, but also adds a quantity of cream, which is unnecessary here.

 

242. Nana Cocktail

This indulgent postprandial brandy service, specially designed for those who think brandy isn’t creamy or sweet enough on its own, first appears in Straub 1913 and is borrowed for JM1916 without change.
 

184. Iris Cocktail

My interpretation:
  1.5 oz Captive Spirits Big Gin
  0.5 oz fresh lemon juice
  3 sprigs of mint
  1 tsp powdered sugar.

Shake with ice 20 seconds, double strain into cocktail glass, serve. — This minty, greenish Gin Sour is included in JM1916 from Straub with a few adjustments. The 2:1 ratio is altered to 3:2, the barpsoon is changed into a teaspoon, and the three sprigs of mint are ordered before the shake (hence my inclusion in the drink, which also helps distinguish it from a typical gin sour with mint bouquet).
 

174. Honolulu Cocktail

 My interpretation:
  1 tsp powdered sugar
  1 T orange juice
  1/2 T lime juice
  1 dash Pierre Ferrand Dry Curaçao
  1 dash Angostura bitters

Shake with ice, strain, garnish with lemon twist, serve. — The original recipe appearing in Jack’s Manual 1908 and continued in 1910 is quite different, resembling more a whisky highball:

The realization of this recipe’s similarity to the Whisky Highball in the more organized 3rd Edition (1910s) must have led to the new, more Tropical-inspired, gin-based, citrus-heavy recipe that continues thereafter, and which seems more prescient of the tiki style that would shortly develop.

118. Dream Cocktail

My interpretation:
  2 oz Gin Lane 1751 London Dry
  1 dash D.O.M. Benedictine
  1 tsp powdered sugar
  1 T lemon juice
  1 pasteurized egg white 

Shake well with ice (I like the reverse dry shake here, it requires little practice and results in a good foam), strain into claret glass, goblet, or stemware with about 5 oz capacity. — Like the Clover Club, this is a Gin-based drink featuring citrus and egg white froth, resulting in a nice creamy Sour, augmented with a dash of honey-spice from the Benedictine. In the source, again, Straub 1913, and again in JM 1916, the liqueur is not specified, implying perhaps that the drink might be made with any liqueur preferred by the customer or barkeeper.
 

88. Clarendon Cocktail

 My interpretation:
  2 sprays of fresh mint
  1 T fresh lime juice
  2 oz Castle & Key London Dry Gin
  3 oz Reed’s Ginger Beer, chilled
  1 tsp sugar

In bottom of lowball or Old Fashioned glass mull (muddle) 1 spray of mint with sugar and a little hot water, add lime juice and gin, top up with ginger ale, stir slowly, carefully remove muddled mint and any loose leaves with cocktail fork, garnish with fresh mint sprig; serve. — This recipe is clearly out of place in the Cocktails section, and wants to be called a Clarendon Cooler. However, for the sake of Jack, I have endeavored to present it as a sort of cocktail. An explanation for the origin of the name is wanting; perhaps it is named for the venerable Clarendon Hotel in Quebec.

76. Champagne Cocktail

My interpretation:
  1 tsp sugar
  2 dashes Angostura bitters
  1/2 split of Gruet champagne 

Place sugar in bottom of champagne flute, saturate with bitters, fill with champagne to 1/4” of lip, dress with lemon twist and 2-3 fresh berries if in season. — Here I include in my preparations the instructions from JM 1908:

 The prescription of “fruits in season” is thus not original to the Champagne Cocktail, but likely adduced from the Champagne Cobbler. Note that the instruction to stir with a spoon is omitted from the later version of the recipe.

46. Bobbie Burns Cocktail (for Two)

My interpretation:
  1 tsp (barspoon) fresh orange juice
  1 tsp (barspoon) Luxardo maraschino
  1 tsp fine sugar
  1.5 oz The Famous Grouse Blended Scotch
  1.5 oz Yzaguirre Rojo Sweet Vermouth

Shake with ice, strain into two glasses. — This drink, which I hesitate to call a cocktail (perhaps a sort of blossom) comes from Straub’s pocket manual and is designated there also as “for two”—so I made two. Not sure that’s what was meant. Since Straub specifies 1/2 jiggers, Jack has 50%’s here. Still, two 1/2 jiggers will only get you one drink. Also note, the usual recipe for a Bobbie Burns today is a bit different.