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.

364. Waldorf Cocktail

My interpretation:
  1 oz Castle & Key London dry gin
  1 oz Kronan Swedish punsch
  1 tsp lemon juice
  1 tsp lime juice

Fill mixing-glass with ice, shake well (30-40 seconds), strain into cocktail glass, serve. —This Gin-Swedish Punsch Sour is one of several Waldorf cocktails preserved by Grohusko in JM 1916 and 1933 after Straub’s inclusion of them in 1913/1914. The same recipe appears in the Savoy Cocktail Book (1930). Curiously it does not appear in the Old Waldorf Bar Book (at least in the cocktail section).

306. Rossington Cocktail

My interpretation:
  1.25 oz Gin Lane 1751 Old Tom Gin
  0.75 oz Noilly Prat Rouge

Fill mixing-glass with ice, stir well (20 seconds), strain into cocktail glass, twist orange peel, garnish, serve. — There are two Rossingtons (AKA Martinis), one with dry gin, dry vermouth, and lemon peel, and another as given here. The Dry Rossington appears in JM1910–1912. After Straub’s influence, JM1916 has the Sweet Rossington with Old Tom. Thus I justify interpreting JM1933’s unqualified “gin” along the same lines. A similar pair of dry and sweet Rossingtons is found in the Old Waldorf Bar Days (1931). Spelled “Rosington” in the Savoy (1930), it is there built as 2:1 with dry gin to sweet vermouth orange peel.

289. Pueblo Cocktail

My interpretation:
  .33 oz Hiram Walker crème de menthe (dyed green)
  .33 oz Raspberry syrup
  .33 oz Luxardo Maraschino
  .33 oz Copper & Kings Brandy
  .33 oz Chartreuse Yellow
  .33 oz Pierre Ferrand Dry Curaçao (dyed brown)

Combine ingredients in shaker with ice, shake 20 seconds, strain into cocktail glass (or pousse café glass if you like), serve. — This interesting and somewhat sweet, if not beautiful, concoction seems like a jest, but likely has a very practical origin as a way to use a botched Pousse Café, e.g., when poured incautiously, sequenced incorrectly, or accidentally disturbed. Into the shaker it would go, given a new name and so the ingredients salvaged (it may have been offered at a discounted rate or even on the house, in which case, at least the ingredients did not go to waste). If this indeed is the case, and as the recipe suggests, the drink produced will be only a little larger than a Pousse Café due to dilution while shaking; thus a smaller glass may be preferred. Otherwise, if one actually sets out to make a Pueblo, the ingredients might well be enlarged to a 1/3 oz each.

We find this recipe in Straub, and then JM 1916, under the name “Peblo,” and in the Old Waldorf Bar Days (1931) as “Peplo.”
 

245. Newman Cocktail

This Dry Martini riff with a bitter-orange amaro accent is borrowed from Straub to make its JM debut in 1916, but both men may have known it from the old Waldorf Bar, which, besides presenting it as a Perfect Martini riff which is frappéed rather than simply shaken, also provides an interesting detail:

Here is the JM1933 take with Amaro CioCiaro sitting in for Amer Picon. Bigallet China-China Amer, now widely available, would do just as well if not better, though not much better for the price.
 

244. Netherland Cocktail

Netherland, not “-lands.” This recipe, which Jack may have gotten from Straub 1913/1914 (both require “good brandy”), is claimed by the Old Waldorf Bar Book to be named for, and derived from, the (New) Netherland Hotel (1893–1927), a Waldorf-Astor property. I suppose they should know, though the orangey-ness of the drink suggests at least a passing familiarity with the “old” Netherland and the importance of that fruit and color to its history (not to mention Curaçao then belonging to Dutch Antilles).
 

240. Montana Club Cocktail

This dry, brandy-based cocktail first appears in JM 1908 and continues pretty much without change to the end. In 1908, he calls for a large bar glass half full of ice. This peculiar instruction may indicate a borrowing. Also specified there is “California Brandy.” That is, rather than French brandy (cognac). A similar cocktail in Straub called simply the “Montana Cocktail” adds 2 dashes of Angostura bitters and 2 dashes of port, specifies shaking, and leaves out the olive; still, the brandy + dry vermouth + anisette combination is enough to relate it, whereas the recipe of the same name in the 1927 Barflies & Cocktails book shares only the french vermouth and anisette, with Sloe Gin as the base, to which orange bitters are added, and a squeeze of lemon peel as a bonus. If one were charitable, one might be tempted to see the sloe gin as a good guess for the brandy + port. Another recipe found in the Old Waldorf Bar Book, a later iteration of the earlier source of many New York recipe collections, serves as an elucidator: Simply equal portions of Brandy, French Vermouth, and Port Wine, stirred. It is there called “a compliment to the field of operations of many early patrons of the Bar.” Obviously the recipes are related, though an explanation for the disparity between anisette and port is still wanting.

214. Lone Tree Cocktail

My interpretation:
  1 oz Bluecoat Gin
  0.5 oz Noilly Prat Extra Dry
  0.5 oz Alessio Vermouth Chinato

Fill mixing-glass with ice, shake, strain into cocktail glass, serve. — This perfect Martini riff is shaken instead of stirred, and found in several books. The first JM to feature it is the Third Edition (1912 or 1910s) where it is misspelled “Lond Tree.” This recipe is reflected in the Savoy Cocktail Book (1930) in a “thirds” ratio, with the addition of Orange Bitters, while McElhone (1927) calls for simply squeezing the orange peel in the shaker. These niceties might have been missed by Jack and anyone else peeking at the old Waldorf bar manual. A variant recipe in Straub (1913) and the Waldorf Bar Book (1935) indicates equal portions of Old Tom Gin and Sweet Vermouth with a dash of Orange Bitters. The latter publication traces the origin to drink enjoyed at the Old Waldorf by golfers playing at a certain course outside Philadelphia.

210. Liberal Cocktail

My interpretation:
  1 oz Rittenhouse Bonded Rye
  1 oz Casa Mariol Vermut Negra
  1 dash Amaro Ciociaro

Fill mixing-glass with cracked ice, stir, strain, and serve. — This Manhattan-riff dates back to the first edition of JM, 1908, where Ballor vermouth is specified. Straub includes it in 1913, probably from JM. The Old Waldorf Bar Book (1935) indicates an additional 3 dashes of Orange Bitters, which Straub would likely have included if that had been in his source. By 1916, JM is specifying new sponsor, Martini & Rossi vermouth.

171. Hoffman House Cocktail

 My interpretation:
  1 oz Aviation American Gin
  1 oz Dolin Dry
  2 dashes Regan’s Orange Bitters
  
Shake 30 seconds, strain into cocktail glass. Twist lemon over glass, garnish, and serve. — This recipe from the famed Hoffman House bar appears previously in the Savoy Cocktail Book (1930) but in no prior JM edition. The Savoy specification of Plymouth gin is omitted in favor of a generic denomination. The Waldorf-Astoria Bar Book adds this note:

I have used a softer American in view of the apparently original call for Plymouth:

73. Campill Cocktail

My interpretation:
  1.5 oz Bulleit Rye
  0.75 Dolin Extra Dry
  0.75 Yzaguirre Rojo
  1 dash Grande Absente absinthe

Fill mixing-glass with cracked ice; stir, strain, and serve. — A favorite standard JM feature from 1908, it was not picked up by Straub, but continued without change to the 1933 edition. Taking a cue from the Manhattan, it resembles a Waldorf Cocktail with added Sweet Vermouth and no Angostura bitters.