383. Zaza Cocktail

 My interpretation:
  1 oz Tinkerman’s Sweet Spice Gin
  1 oz Dubonnet Rouge

Fill mixing-glass with ice, stir, strain into cocktail glass, serve. — Named after the play which debuted in 1901, this Martiniesque Duo first appears in the earliest Jack’s Manuals dating back to 1908 and remained part of the repertoire until the last. Straub adds 1 dash of Angostura bitters with no note whether to stir or shake, McElhone, in Barflies & Cocktails (1927) adds pepsin (pepson) bitters and attributes the recipe to a certain F. Newman of Paris, Craddock in The Savoy Cocktail Book (1930) has no bitters but, like McElhone, calls for shaking it, and The Old Waldorf Bar Days (1931), based on an earlier source, has a softer 1:2 ratio of Old Tom gin and Dubonnet stirred with orange bitters stirred. The effect is simple and elegant.

375. White Elephant Cocktail

My interpretation:

  1.25 oz Tinkerman’s Sweet Spice Gin

  1 oz Cocchi Vermouth di Torino

  1 egg white

Fill mixing-glass with chipped or broken ice, shake well (about 30 seconds), strain into cocktail glass, serve. — This creamy Sweet Martini + Egg White first appears in Straub 1913 in a 2:1 ratio. When it was taken into JM1916, it was weakened slightly to 3:2. The 2:1 ratio also appears in The Old Waldorf Bar Days (1931), doubtless a belated record of the original source.

372. Wedding Cocktail

My interpretation:
  1 oz Tinkerman’s Sweet Spice Gin
  0.25 oz Noilly Prat Extra Dry
  0.25 oz Martini & Rossi Rosso
  2 barspoons Pierre Ferrand Dry Curaçao
  1 oz fresh orange juice

Fill mixing-glass with cracked ice, shake, strain into a claret glass (a stemmed glass of about 5 oz capacity), and serve. —This cocktail as described in JM1933 is without precedent. However, McElhone and Craddock both mention a similar cocktail consisting of gin, orange juice, cherry brandy, and Dubonnet, called the Wedding Belle or Wedding Bells, of which this may theoretically represent a variant. In effect, it is a long Bronx sweetened by addition of curaçao and additional juice.

369. Watkins Cocktail

My interpretation:
  1 oz Tinkerman’s Gin (Sweet Spice)
  0.5 oz Cocchi Vermouth di Torino
  0.5 oz Martini & Rossi Extra Dry
  1 slice pineapple in mixing-glass
  1 slice orange in mixing-glass

Fill mixing-glass with cracked ice, shake, strain, serve. — This fruit-laced Perfect Martini recipe, first appearing in JM1912 bears a close resemblance to the later Straub’s Waldorf Queen[’s] (see above) added in 1916—which might stand out more if the Old Waldorf Bar Days recipe for the Waldorf Bronx (2:1 gin to orange juice, with 2 pineapple slices) had been followed.

366. Waldorf Queen Cocktail

My interpretation:
  1 oz Tinkerman’s Gin (Sweet Spice)
  0.5 oz Martini & Rossi Rosso
  0.5 Dolin Dry
  1 quarter orange
  2 quarter-slices pineapple

Muddle pineapple in shaker, add ingredients and fine ice, rappé well (shake vigorously 30 till nicely frosted), strain into cocktail glass, serve. — In 1913, Jacques Straub, ever the entrepeneur of all things Waldorf, includes this Bronx variant under the name Waldorf Queen’s. JM1916 picks up with slight variation, dropping the possessive marker (and thus any connection to a New York borough name, a là Bronx). The same drink proved popular and was included in books like McElhone’s 1927 Barflies & Cocktails (under the simplified name Waldorf). The Old Waldorf Bar Days (1931), which usually holds the best claim, calls it the Waldorf Bronx and makes it much simpler than a Bronx, with only gin, orange juice, and pineapple slices:

Here is my version of Jack’s recipe.