61. Brut Cocktail

My interpretation:
  1.5 oz Gallo Extra Dry
  0.75 oz Old Forester Signature
  0.75 oz homemade Calisaya mixture

Fill mixing-glass with cracked ice. Stir, strain, and serve. — This recipe did not exist in JM editions before Straub 1913. While Jack has a Brut Cocktail there, after Straub’s publication, that recipe is re-named “Brut Cocktail (French Style)” and this one is preposited. Nevertheless, this is not an exact copy of Straub’s regular Brut Cocktail, which calls for equal parts Calisaya and Dry Vermouth with a dash of Absinthe. Instead, Jack drops the absinthe and bumps down the Liquore Calisay with an equal showing of Whisky (here I interpolate Bourbon whisky, though sour mash might do nicely,). Were Jack’s reserves of Calisaya and absinthe diminishing, or does this represent another viable and venerable tradition? Hard to say, though the only Brut Jack’s Manual knew before was the next one, now dubbed French Style — for which see the following post.