313. St. Peter Cocktail

My interpretation:
  2 oz Beefeater Dry Gin
  1 dash fresh lime juice
  1 dash gum syrup

Shake with ice 20 seconds, strain into cocktail glass, serve. — The third “saint” in Straub provides JM1916 and 1933 with this variation on a Gin Cocktail sans bitters, lime for lemon, sanding the edges of the dry gin very neatly. It might conversely be considered a sort of boozy, gin-forward Gimlet, easy on the additives (another drink in the Miscellaneous section, the Lime Kiln, forms the opposite pole, with a proportionally greater quotient of lime and syrup, of which two the Gimlet (not otherwise represented in JM) would represent the average.

252. Olivette Cocktail

My interpretation:
   1 oz Beefeater London Dry Gin
   1 oz Noilly Prat Dry Vermouth
  3 dashes Fee Brothers Orange Bitters
  3 dashes St. George Absinthe Verte
  1 dash Angostura Bitters
  1 dash gum syrup

In mixing-glass half-full of ice stir well (20-30 seconds), strain into chilled cocktail glass, express lemon peel over glass and garnish with fresh lemon peel. — The original recipe for this Martini riff from JM 1908 omits vermouth, has 2 dashes of syrup instead of 1, and includes an olive alongside the lemon peel, the latter point being perhaps rather on the nose for a drink by this name. 

These differences all reflect a reorientation of the original recipe, an enhanced Plymouth Gin Cocktail + olive, in conformity with the Martini style recipe in Straub 1913/1914, which cuts the gin with vermouth, dials down the syrup, and drops the olive. In 1927’s Barflies and Cocktails, however, we find the older recipe without vermouth, with 2 dashes syrup, and with the olive. This earlier recipe is again found in the 1930 Savoy Cocktail Book. A less similar Olivet in the Old Waldorf Bar Days (1931) has gin paired with sweet vermouth, orange bitters, and an olive, a Martinez-riff.
 

213. London Cocktail

My interpretation:
  2 oz Captive Spirits Big Gin
  2 dashes Regan’s Orange Bitters
  2 dashes gum syrup
  2 dashes Hiram Walker Anisette

Shake well (30 seconds), strain into cocktail glass, serve. — This recipe follows almost exactly the 1930 Savoy Cocktail Book, except for the Anisette in place of original Absinthe. Since Jack retains absinthe in other recipes, this is a curious change, though we know from experience that he generally makes his drinks a little weaker, and this may be for that purpose.

139. Flushing Cocktail

My Interpretation:
  1.5 oz Western Grace brandy
  1 oz Dolin Rouge
  1 dash homemade gum syrup
  1 dash Angostura bitters
  1 lemon peel

Stir with cracked ice, strain into Old Fashioned glass with large ice, express lemon peel and garnish. — A sweetened brandy Manhattan served down, this recipe appears first in Straub 1913 with a 2:1 ratio of brandy to vermouth. For his 1916 edition, Jack adjusts the ratio to 3:2.

132. Fancy Brandy / Gin / Whisky Cocktail

 The next recipe is a category or style of service specifying any of three base liquors. My interpretation:
  2 oz Western Grace brandy, Gin Lane 1751 London Dry, or Old Forester Signature
  1 dash gum syrup
  1 dash Pierre Ferrand Dry Curaçao
  1 dash Angostura bitters

Shake (sic) with ice, strain, twist lemon peel over drink, garnish, and serve. — This recipe, also copied by Straub in 1913, continues unchanged from JM 1908. Especially good if you like cloudy, aerated liquors!

44. Blackthorne Cocktail

A couple things to note about this recipe. In 1933, the teaspoonful of syrup has been (perhaps?) increased to a plain spoonful. The 1/4 teaspoon of lemon juice was changed in 1916 to the juice of a 1/4 lemon, and that continues in 1933. The original 3 dashes of Angostura bitters (besides the 2 of orange bitters) were reduced to two dashes of unspecified bitters in 1910 and eliminated thereafter.

My interpretation:
  1 teaspoon syrup
  juice of 1/4 lemon (= 1 teaspoon)
  2 dashes Fee Brothers Orange Bitters
  1.5 oz Martini & Rossi Rosso
  1.5 oz Plymouth Sloe Gin

Fill mixing-glass 2/3 full of fine ice (beaten with mallet and bag), stir well (20 seconds), strain, serve. — An old and venerable cocktail. One can’t help wishing the Angostura bitters had been left in; the drink is not quite there without them, though still quite drinkable.

36. Bishop Cocktail

First of all you will note that, whatever his source, Jack’s Manual (1933), in his Cocktail section (* the recipe appears a second time correctly in the Miscellaneous section, p. 155, with the addition of orange juice) has the rum and claret reversed. Historically, as seen in earlier sources, e.g. Kappeler, the cold mixed drink called a Bishop (not a cocktail) is predominantly wine with rum as an afterthought. Straub himself has the error in his 1914 crib-sheet manual (did he copy this error from Jack somehow, or was it the reverse?). In any case, both the 1908 and 1910 editions of Jack’s Manual have the recipe correct (in more ways than one):

My interpretation of the 1933 version (assuming wine / rum reversal to be a typo), which attempts to bring this drink closer to cocktail territory:
  3 oz. red wine
  1 tsp. sugar syrup
  1 tsp. Myers’s Rum
  1 T fresh lemon juice.

Shake with cracked ice, strain, serve. Garnish with lemon slice. — Note that the original recipe calls for the drink to be served on fine or broken ice in a claret glass, dressed with seasonal fruit. Kappeler adds seltzer along with the straws. Ideally, following the 1908 instructiosn, it would look something like this (along with whatever seasonal fruits):

The photo below represents the incorrect 1933 version, which is in effect a vinous, citrusy rum drink.

28. Beauty Cocktail

My interpretation:
  1.5 oz Hawthorn’s London Dry Gin
  0.75 oz Martini & Rossi Extra Dry Vermouth
  0.75 oz Yzaguirre Rojo Sweet Vermouth
  1 eggwhite
  1 dash Grande Absente absinthe
  1 barspoon sugar syrup 

Shake ingredients over cracked ice, finely strain, serve.