60. Brown Cocktail

My interpretation:
  1.75 oz Bulleit Rye
  1.25 oz Bombay Sapphire
  1 dash Fee Brothers Orange Bitters

Shake with cracked ice, strain, and serve. — This bracing concotion first came to JM 1916 presumably from Jacques Straub’s 1913 recipe book. It is without sweetening agent, though some may be obtained from the proper Rye, and dilution by shaking with cracked ice provides the desirable consistency and potency. The Waldorf-Astoria Bar Book (1935) remembers it being “ascribed to students of Brown University, an early Rockefeller Center.”