158. Guggenheimer Cocktail

 My interpretation:
  2 oz Dolin Rouge
  2 dashes Fernet Branca

Shake with ice, strain into cocktail glass, serve. — This aperitif shim, a sweet vermouth based Cup with 2 dashes of Fernet for flavoring, appears in JM 1908 and continues without alteration, ignoring the Straub 1913 borrowing (as “Guggenheim Cocktail”) with its addition of 1 dash orange bitters. The original recipe called for Ballor vermouth, which seems to have been a sort of chinato Torino vermouth. The use of a standard sweet vermouth in its place might well call for the addition of bitters to replicate the original balance.

157. Grit Cocktail

My interpretation:
  1 oz Jameson Caskmates Stout Edition
  1 oz Cocchi Vermouth di Torino

Shake with ice, strain into cocktail glass, serve. — This Emerald riff, or Irish Manhattan, omitting the orange bitters, was borrowed from Straub 1913 to appear in JM 1916 calling for Martini & Rossi (who paid a fee for the honor).
 

156. Green Room Cocktail

My interpretation:
  1.5 oz Dolin Dry
  0.5 oz Western Grace Brandy
  2 dashes Pierre Ferrand Dry Curaçao

Shake well (30 seconds) with ice, strain into cocktail glass, serve. — This shim or lighter drink, named for the musician’s or actor’s private lounge behind a stage, resembles a Cup, being based on aperitif wine braced by a portion of brandy and flavored with curaçao, only without the ice. It seems to have been borrowed for JM 1933 from the Savoy Cocktail Book (1930) where it is called “a great favourite with mummers.”
 

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.

144. Fowler Cocktail

My interpretation:
  1.5 oz Castle & Key London Dry Gin
  0.5 oz Dolin Dry
  2 barspoons Cocchi Vermouth di Torino
  2 T fresh orange juice

Shake with ice, strain into cocktail glass, and serve. — This recipe, resembling the oldest versions of the Bronx as a martini riff with a small portion of sweet vermouth and orange juice to sweeten and round it out, first appears in JM 1910 (2nd edition) and continues without change to 1933.

143. Fourth Regiment Cocktail

My interpretation:
  1 oz McKenna 10 Year Bonded Whisky
  1 oz Dolin Rouge
  1 dash Regan’s Orange Bitters
  1 dash Angostura bitters
  1 dash Bitter Truth celery bitters

Shake with ice, strain into cocktail glass, garnish with lemon peel, serve. — This classic Manhattan riff comes to JM 1916 from an unknown source, not appearing in Straub 1913. While it is usually made with Rye these days, I take Jack’s generic whisky as an invitation to defy the trend, and the experiment is successful on the whole, the celery working nicely with the flavors of the bourbon.
 

140. Folies Bergère "Cocktail" (= Cooler)

My interpretation:
  2 oz Bacardí Superior
  6 strawberries, washed and hulled
  2 sprigs of mint
  4 T orange juice
  2 T lime juice 
  2 oz soda

Muddle strawberries and mint sprigs with the rum, add orange and lime juice, stir, pour into highball or shaker filled with ice, top up with soda, add straw and fresh mint leaves or lime garnish. — Of the three recipes attributed to the old Parisian club first appearing in the later JM 1910 (third) edition, viz.

JM 1933 keeps not the cocktail but the Cooler for the cocktail section. Nevertheless, here it is. Perhaps I will add the cocktail as No. 140 1/2 at some point in the future.

142. Fourth Degree Cocktail

My interpretation:
  0.75 oz Copper & King’s Absinthe Blanche
  0.75 oz Martini & Rossi Extra Dry
  0.75 oz Cocchi Vermouth di Torino

Shake with ice about 30 seconds, double strain into cocktail glass, serve. — This recipe comes to JM 1916 from Straub 1913. The Savoy Cocktail Book recipe has equal parts dry vermouth, sweet vermouth, and gin, with only 2 dashes of absinthe. This seems more accessible. Nevertheless, the present recipe is itself more accessible than the Duchess above, the only difference being the specified absinthe. In the Duchess, I used St. George Absinthe Verte. Here, since it called for white, I used the Copper & King’s absinthe alembic blanche, which is noticeably smoother and harmonizes better with the vermouths.
 

141. Four-Dollar Cocktail

My interpretation:
  1 oz Gin Lane 1751 London Dry
  0.5 oz Dolin Dry
  0.5 oz Cocchi Vermouth di Torino

Stir in mixing-glass half-full of ice, strain into cocktail glass, serve. — This recipe, first appearing in laconic Straub 1913 (we have added the instruction to stir with ice) and borrowed for JM 1916, is the definition of a Perfect Martini, that is, a Martini with equal parts of sweet and dry vermouth. The name is humorous. At the time of Straub, a cocktail was about 20 cents, in 1933 about 30 on average. In today’s dollars, that would make this a Hundred Dollar, or Two Hundred Dollar, cocktail; perhaps Double Benjamin rolls of the tongue better?

139. Flushing Cocktail

My Interpretation:
  1.5 oz Western Grace brandy
  1 oz Dolin Rouge
  1 dash homemade gum syrup
  1 dash Angostura bitters
  1 lemon peel

Stir with cracked ice, strain into Old Fashioned glass with large ice, express lemon peel and garnish. — A sweetened brandy Manhattan served down, this recipe appears first in Straub 1913 with a 2:1 ratio of brandy to vermouth. For his 1916 edition, Jack adjusts the ratio to 3:2.

138. Fluffy Ruffles Cocktail

My interpretation:
  1 oz Bacardi White
  1 oz Cocchi Vermouth di Torino

Shake well (30 seconds) with ice, strain into cocktail glass, express lime (or lemon) peel over glass, and garnish. — I prefer the lime with the rum. I use Cocchi to add a little bitterness which is otherwise lacking in this Duo. The recipe previously appeared in the 1930 Savoy Cocktail Book.
 

137. Five Fifteen Cocktail

My interpretation:
  1 oz Dolin Dry
  0.75 oz Pierre Ferrand Dry Curaçao
  0.25 oz heavy cream

Shake well (30 seconds) with ice, strain into cocktail glass, serve. — This lighter after-dinner cocktail first appears in JM 1933 from an unknown source.

 

136. Fine and Dandy Cocktail

My interpretation:
  1 oz Gin Lane 1751 London Dry
  1 oz Cointreau
  1 dash Angostura bitters
  1 T lemon juice.

Shake well (30 seconds) with ice, strain into cocktail glass, serve. — This cocktail, new to JM 1933, previously appears in the Savoy Cocktail book 1930. It is essentially a White Lady with addition of bitters.
 

135. Fifth Avenue Cocktail

 My interpretation:
  0.5 oz Hiram Walker Crème de Cacao
  0.5 oz Rothman & Winter Apricot Liqueur
  0.25 oz heavy cream

Pour ingredients carefully in order over the back of a spoon. — This recipe first appears in 1933, following the recipe described in the 1930 Savoy Cocktail Book.

134. Favorite Cocktail

My interpretation:
  3 sprigs of mint
  2 oz Gin Lane 1751 London Dry
  5 oz Hansen’s Ginger Ale
  2 T fresh lime juice

Muddle mint with gin and lime juice in bottom of highball glass. Add 2–3 large ice cubes and fill with ginger ale. Serve with straw. — This recipe, a sort of Cooler or minted Buck resembling a larger version of the Clarendon “Cocktail” above, first appears in JM 1916 from an unknown source, though similar to a number of variously named long drinks of the type which continues to be popular with other, especially exotic, base liquors. It is clearly unrelated to the Favourite in the Savoy Cocktail Book. The specification of “imported” ginger ale is curious, and may indicate the spicier ginger beer of, e.g., British, Australian, or Jamaican origin.