155. Graham Cocktail

My interpretation:
  1.5 oz Casa Mariol Vermut Negro
  0.5 oz Fernet Branca

Shake with ice, strain into cocktail glass, and serve. — In its original debut in JM 1908, the aperitif cocktail suitable to the palate of a New York Italian restaurant like Baracca’s called for stirring. This technique was changed to shaking in the 2nd and 3rd editions in 1910, which while not necessary, produces a slightly colder drink with a nice thin layer of foam on the surface. While the Fernet Branca produced in North America may have a more pronounced menthol quality, and even differ in other respects, from the formula presumed to have exited in 1908, it does not seem necessary to introduce Fernet Vallet into this recipe.
 

154. Good Times Cocktail

My interpretation:
  1.25 oz Aviation American Gin
  0.75 oz Dolin Dry

Fill mixing-glass with ice, shake, strain into cocktail glass, express lemon peel over glass, garnish, serve. — This martini-riff recipe comes from Straub 1913, where Tom or Cordial Gin is specified. The Tom Gin continues in JM 1916, but is reduced in 1933 to simply “gin.” The “good times” aspect is suggested by a heavier (and thus more intoxicating) portion of gin. Evidence is wanting to connect it to the late-19th c. Good Times Club.
 

153. Good Fellow Cocktail

My interpretation:
  1 oz Henry McKenna Bourbon Aged 10 Years
  1 oz Dolin Rouge
  1 dash Angostura bitters
  1 dash homemade Calisaya

Stir well (20–30 seconds), strain into cocktail glass, serve. — This cocktail first appears in Straub 1913 and is borrowed without change in JM 1916. The whisky formerly specified was Green River, which was touted as producing no headaches.
 

152. Golf Cocktail

My interpretation:
  1 oz Castle & Key London Dry
  1 oz Dolin Dry
  2 dashes Angostura Bitters

Stir well (20 seconds) with cracked ice, strain into cocktail glass, serve.
 

151. Gin Cocktail

My interpretation:
   2 oz Castle & Key London Dry
   1 dash Angostura bitters

Stir in mixing-glass half-full of cracked ice, strain into cocktail glass; twist lemon peel, serve. — This traditional gin cocktail recipe goes back to Jack’s Manual 1908. By contrast, Straub calls for “1 or 2” dashes of Orange bitters, no mention of lemon peel.

150. Gibson Cocktail

My interpretation:
  1 oz Castle & Key London Dry
  1 oz Martini & Rossi Extra Dry

Stir in mixing-glass half-full of ice, strain into cocktail glass, serve. — Jack lifts this Martini riff recipe, supposedly from San Francisco, probably from Straub 1913/1914 for his 1916 edition of the Manual. It is previously found in Boothby’s 1908 book, where he states “No bitters should ever be used in making this drink, but an olive is sometimes added.” In the Savoy Cocktail Book it is garnished with expressed lemon.

149. Futurity Cocktail

My interpretation:
  1 oz Plymouth Sloe Gin
  1 oz Cocchi Vermouth di Torino
  2 dashes Angostura bitters

Stir in mixing-glass half-full of cracked ice, strain into cocktail glass, serve. — This Straub 1913 cocktail, a sweet, slightly bitter, aperitif, was borrowed in JM 1916. It is probably the best use of Sloe Gin featured thus far in Jack’s Manual.
 

148. French Canadian Cocktail

My interpretation:
  1 oz Canadian Club
  1 oz Dolin Dry
  1 dash St. George absinthe verte

Stir in mixing-glass half-full of cracked ice, strain into cocktail glass, serve. — This cocktail was borrowed for JM 1916 from Straub 1913/1914. The comparatively flat Canadian Club is easily overpowered by the savory Dolin and forceful St. George absinthe; one is here tempted to believe Canadian whisky the true predecessor of vodka.

 

147. Frankenjack Cocktail

My interpretation:
  1.0 oz Castle & Key London Dry
  0.75 oz Martini & Rossi Dry
  0.5 oz Cointreau
  0.25 oz Rothman & Winter Apricot 

Combine in shaker 1/2 full of ice, shake well (20 seconds), strain into cocktail glass, serve. — This drink can be memorized proportionally as 1/2/3/4  ACDG, alphabetical order in numerical order.
 

146. Frank Hill Cocktail

My interpretation:
  1 oz Western Grace brandy
  1 oz Cherry Heering

Shake well (30 seconds) with cracked ice, strain into cocktail glass, twist lemon peel, serve. — This Jack’s Manual original after-dinner Duo goes back to 1908 and is an enjoyable way to taste the Heering without the cloying syrupy quality.
 

145. Fox Shot Cocktail

My interpretation:
  1 oz Castle & Key London Dry
  0.5 oz Angostura Bitters
  0.5 oz Western Grace brandy
  0.5 oz Dolin Rouge

Stir well (about 30 seconds) in mixing-glass filled 1/2 full with ice, strain into cocktail glass, serve. — This interesting, bitter-leaning aperitif-style cocktail is borrowed from Straub 1913 for JM 1916. The Angostura gives it a big cardamom spice, which is immediately balanced by the sweet round qualities of the brandy and red vermouth. Nothing to do with the Fox Trot, which is essentially a Daiquiri with curaçao instead of sugar.