Turning the Page

Greetings! We have come to the end of the Cocktails section from Jack’s Manual (1933). In the process of our study, we have discovered some displaced cocktails. As we continue through the book, we will not go sequentially, but, since we are still interested in Cocktails proper, we must first begin to tackle a part of that large omnibus section called Miscellaneous, in which several Cocktails are also found, like stray quarters in a junk-drawer. Some of these found their way into this section only latterly, some were moved from other sections, some were borrowed from the more recent manuals and tossed in without apparent attention or care, some were duplicates of recipes in the Cocktail section (this happens with other kinds of drinks here, too). Allow me, then, before proceeding, to attempt here a classification of the Miscellaneous recipes according to their proper definition. In so doing, we shall avoid a strict classification according to the methods of Elemental Mixology, and follow more or less the precedent which Jack Grohusko has left us (after the model of Straub) in his manuals of 1916 and 1933, which does not require bitters, and may technically include some Sours or Punches:

Absinthe (American style): Alcohol Service
Absinthe drip: Alcohol Service
Amer Picon Pouffle: Fizz
Ammonia and Seltzer: MedicinalDraft
Angel Blush: Pousse Café / Dessert
Angel Dream: Pousse Café / Dessert
Angel Kiss: Pousse Café / Dessert
Angostura Ginger Ale: Mild highball
Angostura Grapefruit: Showpiece / Dessert
Angostura Phosphate: Mild Highball
Angostura Soda: Mild Highball
Appetizer: Cocktail
Arf and Arf: Beer Recipe (But see “Cincinnati Cocktail” in the Cocktail section)
Astringent: Cocktail or Medicinal Draft (contains Jamaica ginger)
Aviator: Cocktail
Bachelor Dream: Pousse Café / Dessert
Bachelor’s Rose: Cocktail (cf. Jack Rose and Clover Club) 
Baltimore Bracer: Cocktail
Beef Tea: Non-Alcoholic / Temperance Drinks
Beer Shandy: Beer Recipe
Bicarbonate of Soda: Medicinal Draft
Big Four: Cocktail
Bishop: Sangaree / Punch
Bissel Sweeper: Rickey / Cooler
Black Jack: Cocktail / Coffee Drinks
Black Stripe: Alcohol Service
Blue Blazer: Toddy / Showpiece
Bradley Martin: Pousse Café / Dessert
Brain Duster: Cocktail
Brandy and Ginger Ale: Cooler / Highball
Brandy and Soda: Highball
Brandy Burned with Peach: Toddy
Brandy Champrelle: Pousse Café / Dessert
Brandy Crusta: Cocktail
Brandy Fix: Fix
Brandy Float: Alcohol Service
Brandy Scaffa: Pousse Café / Dessert
Champagne Velvet: Beer Recipe
Cleaves Delight: Cocktail
Cliquot: Cocktail (Blossom, misspelled for Cliquet)
Clover Leaf: Cocktail (repeat)
Coffee Kirsch: Cocktail / Coffee Drinks (cf. Café au Kirsch)
Cognac à la Russe: Pousse Café / Dessert
Cooperstown: Cocktail
Crème de Menthe on Ice: Pousse Café / Dessert
Creole Lady: Cocktail (large format, undiluted)
Crystal Slipper: Cocktail
De Luxe Bracer: Cocktail
Dicorie (=Daiquiri): Cocktail (Sour)
Dogs’ Days: Cooler (made with Black & White Scotch)
Donnelly’s: Alcohol Service (champagne)
Dream: Cocktail (egg white sour)
Dutch Mike: Highball (contains ice)
Egg Phosphate: Non-Alcoholic / Temperance Drinks
Elk’s Delight: Non-Alcoholic / Temperance Drinks (1 dash of bitters)
Evans’ Shandy Gaff: Cooler (large format)
Fancy Claire: Highball
Fedora: Cocktail (Sour or Cobbler)
Floater: Pousse Café / Dessert
Folies Bergère Pousse Café: Pousse Café / Dessert
Frazie: Pousse Café / Dessert
Freeman’s Bliss: Cooler (large format)
French Flag: Pousse Café / Dessert
Garden of Eden: Pousse Café / Dessert
Gin and Calamus: Alcohol Service
Gin and Milk: Alcohol Service
Gin and Molasses: Alcohol Service
Gin and Tansy: Alcohol Service
Gin Bump: Cooler 
Gin Crusta: Cocktail
Gin Fix: Fix
Golden Dream: Cocktail (or old-style Fizz)
Golden Slipper: Pousse Café / Dessert
Golfer: Cooler
Good Luck Nightcap: Mild Highball
Green Tie: Pousse Café / Dessert
Gum Syrup: Bar Supplies
Half and Half: Beer Recipe
Halsted Street: Beer Recipe (large format)
Happy Thought: Pousse Café / Dessert
Headache Drinks: Medicinal
Hook and Eye: Cocktail or Dessert (numerous similar recipes are found in Cocktails)
Horse’s Neck: Non-Alcoholic / Temperance Drinks
Hot Rum: Toddy
Hot Scotch: Toddy
Hot Spiced Rum: Toddy
Hungarian Bracer: Cocktail
Illinois Thunderbolt: Cocktail
Irish Rose: Highball
Jack Kaiser Favorite: Highball
Jersey Flashlight: Cocktail / Showpiece
Jersey Sunset: Cocktail / Showpiece
June Rose: Cocktail (Sour, cf. Jack Rose)
King’s Cordial: Pousse Café / Dessert
Knickebein: Pousse Café / Dessert
Knickerbocker: Cocktail (on the rocks)
Knickerbocker Baked: Pousse Café / Dessert / Showpiece
Lemon Phosphate: Non-Alcoholic / Temperance Drinks
Leonard Ritz: ?Highball
Lime Kiln: Cocktail
Little Maxime: Pousse Café / Dessert
Magnus: Cooler
Maiden’s Dream: Pousse Café / Dessert
Mamie Taylor: Cooler
Mamie Taylor (Southern Style): Cooler
Mamie Taylor’s Sister: Cooler / Rickey
Martinique: Pousse Café / Dessert
Milk Shake: Non-Alcoholic / Temperance Drinks
Milk and Seltzer: Non-Alcoholic / Temperance Drinks
Montgomery: Cocktail
Morning Bracer: Cocktail
Morning Star: Fizz
Morton’s Favorite: Highball
Mulled Ale: Beer Recipe / Toddy
Mulled Ale or a Burton-on-Trent: Beer Recipe / Toddy
Old Oxford College Mulled Ale: Beer Recipe / Toddy
Orangeade: Non-Alcoholic / Temperance Drinks
Oxford University Nightcap: Beer Recipe / Toddy
Parisian Pousse Café: Pousse Café / Dessert
Peach and Honey: Pousse Café / Dessert
Peach Blow: Highball
Perfecto: Cooler
Phoebe’s Delight: Punch
Polly: Fizz
Pony of Brandy: Alcohol Service
Port Starboard: Pousse Café / Dessert
Porter Shandy: Beer Recipe
Porto Rico: Rickey
Postmaster: Cooler
Pousse Café: Pousse Café / Dessert
Pousse L’amour: Pousse Café / Dessert
Promoter: Fizz
Queen Charlotte: Cooler
Randolph: Cocktail
Red Swizzle: Cocktail 
Renaud’s Pousse Café: Pousse Café / Dessert
Rhine Wine and Seltzer: Highball
Rock and Rye: Alcohol Service
Rogers Rock: Cocktail
Royal Smile: Cocktail
Rum and Honey or Molasses: Alcohol Service
Sabbath Morning Calm: Alcohol Service (originally: Cocktail)
St. Croix Crusta: Cocktail
Sam Ward: Pousse Café / Dessert
Shandy Gaff: Beer Recipe or Cocktail
Sherry and Angostura: Cocktail
Sherry and Bitters: Cocktail
Sherry and Egg: Cocktail (Appetizer) or Food Service
Sherry Chicken: Egg Nogg
Silver Dream: Cocktail (old style Fizz)
Silverman: Pousse Café / Dessert
Single Standard: Rickey
Sirloin: Cocktail
Sloe Gin Bump: Cooler
Snowball: Fizz
Starboard Light: Pousse Café / Dessert
Stinger: Cocktail (cf. Stinger in Cocktail section)
Stone Fence: Highball or Beer Cocktail
Stonewall: Highball
Stony Lonesome: Cooler
Susie Taylor: Cooler
Suissess: Cocktail
Suisette: Fizz (sour, sweet, liquor, seltzer) 
Swiss Ess: Cocktail (=Suissess)
Tea Shake: Highball or Fizz (tea instead of citrus)
Three-Quarter: Pousse Café / Dessert
Tiptop Bracer: Mild Highball / Medicinal
Tit Float: Pousse Café / Dessert
Tom and Jerry No. 1: Egg Nogg
Tom and Jerry No. 2: Egg Nogg
Tracey’s Delight: Cocktail (= Alexander)
Turkish Sherbet [sic]: Food Service
Twentieth Century: Fizz (sour, sweet, liquor, seltzer)
Vichy: Bartending Instructions
Whisky Crusta: Cocktail
Whisky Fix: Fix
Whisky Float: Alcohol Service (cf. Brandy Float)
White Cap: Pousse Café / Dessert
White Horse: Cooler
White Lion: Cocktail (Sour or Rose)
White Plush: Flip / Egg Nogg?
Widow’s Dream: Pousse Café / Dessert
Widow’s Kiss: Fizz
Zabriskie: Cocktail (this was originally in the Cocktail section)
 
   
 
 
 

 

384. Zazarac Cocktail

My interpretation:
  2 oz McKenna 10 Year Bourbon
  1 dash St. George Absinthe Verte
  1 dash Peychaud’s bitters
  1 dash Angostura bitters
  1 tsp sugar

Take chilled glass from cooler, dip rim in sugar, carefully strain stirred ingredients into glass over large lump ice, serve. — This fairly well-known cousin of the Sazerac, what might be called a Fancy Bourbon Old-Fashioned, yet legitimate in its own right, is described by Jack Grohusko from 1908 onward in the above manner, only that the name is spelt Zazarack until 1933, when the k is dropped. Straub himself effects this change earlier, along with specifying these differences: 1 dash of anisette is added over and above 2 dashes of absinthe, orange bitters are substituted for Peychaud’s, an option of bourbon or rye is given, and a lemon peel is twisted over the glass, nor is a sugar rim called for. Grohusko continues his recipe in 1916 unaffected by Straub’s variant. The Savoy Cocktail Book resembles Straub somewhat, with rum, Canadian club, gum syrup, anisette, angostura, orange bitters, and absinthe; this drink is shaken and strained into a cocktail glass and finished by squeezing over it a lemon peel.
 

383. Zaza Cocktail

 My interpretation:
  1 oz Tinkerman’s Sweet Spice Gin
  1 oz Dubonnet Rouge

Fill mixing-glass with ice, stir, strain into cocktail glass, serve. — Named after the play which debuted in 1901, this Martiniesque Duo first appears in the earliest Jack’s Manuals dating back to 1908 and remained part of the repertoire until the last. Straub adds 1 dash of Angostura bitters with no note whether to stir or shake, McElhone, in Barflies & Cocktails (1927) adds pepsin (pepson) bitters and attributes the recipe to a certain F. Newman of Paris, Craddock in The Savoy Cocktail Book (1930) has no bitters but, like McElhone, calls for shaking it, and The Old Waldorf Bar Days (1931), based on an earlier source, has a softer 1:2 ratio of Old Tom gin and Dubonnet stirred with orange bitters stirred. The effect is simple and elegant.

382. York Cocktail

 My interpretation:
  2 oz Cocchi Vermouth di Torino
  0.5 oz fresh lime juice with expended peel

Fill mixing-glass with cracked ice, shake, strain into cocktail glass, serve. — This simple Vermouth Service first appears in JM1912. The next year, Straub offers his version of the York, a Scotch-Vermouth duo with orange bitters shaken (aka Rob Roy Cocktail). Oddly enough, Straub’s recipe is the one found in The Old Waldorf Bar Days (1931), which seems to point to this as the original. Craddock’s York Special, however, is 1.5 oz Vermouth, 0.5 oz maraschino, and 4 dashes of orange bitters. Despite them all, Jack sticks to his Vermouth+lime recipe till the end.

381. Yankee Prince Cocktail

My interpretation:
  1.5 oz Tinkerman’s Sweet Spice Gin
  0.5 oz Grand Marnier
  1 tsp clementine juice

Fill mixing-glass with fine ice, shake 20 seconds, strain into cocktail glass, garnish with freshly cracked filbert or hazelnut. — The hazelnut floats! Of course, if this drink is meant to be served unstrained (as many interpret the typically terse Straubian instruction frappez here, though in other recipes this demonstrably implies straining also), its floatability is irrelevant. This drink, named after the Broadway musical that opened in 1908 at the Knickerbocker theater, appears first in Straub 1913/1914, and from there is taken into JM 1916 without change.
 

380. Yale Cocktail

 My interpretation:
  2 oz Bombay Sapphire London Dry gin
  1 dash Regan’s Orange Bitters 
  1 dash St. George Absinthe Verte
  1 lemon peel

Fill mixing-glass with cracked ice, shake, strain into cocktail glass, twist lemon peel, garnish, serve. — This recipe comes from Straub 1913. Craddock’s version in 1930 has orange bitters, Angostura, lemon peel, and a splash of soda. The Old Waldorf Bar Days, with this note:

calls for Tom Gin and Sweet Vermouth stirred and strained and finished with the seltzer. McElhone in 1927 calls for gin, orange bitters, Angostura bitters, lemon peel, and soda. Which drink best represents the institution in question is unsure.

379. Wonder Cocktail

 My interpretation:
  1.25 oz Bombay Sapphire
  0.75 oz Cocchi Vermouth di Torino
  1 quarter slice pineapple

Fill mixing-glass with broken ice, shake vigorously (frappé), strain into cocktail glass, garnish with fresh pineapple slice — Yet another martini+pineapple combination, it appears first in Straub 1913 in a 2:1 ratio, then in JM1916 with the present 3:2, as usual.

378. Williams Cocktail

My interpretation:
  1.5 oz Tinkerman’s Sweet Spice Gin
  0.5 oz Martini & Rossi Rosso
  1 oz fresh orange juice 

Fill mixing-glass with broken ice, shake, strain into sufficiently sized glass or goblet, serve. — This sort of pre-Bronx Blossom / Harvester first appears in JM1910, where the gin is specified as “dry.” It remains a stable part of the JM tradition despite not being picked up by Straub or other manuals.

377. White Rat Cocktail

My interpretation:
  1.5 oz Copper & Kings Absinthe Blanche
  0.5 oz Hiram Walker Anisette

 Fill mixing-glass with cracked ice, shake well (about 30 seconds), strain into cocktail glass, serve. — This glowing anise Duo first appears in JM 1908 with (strangely mangled) Ojen or white absinthe and Anise topped with soda, making in effect a non-bittered Ojen cocktail:

Perhaps following Straub 1913/1914, who is known for simplifying, leaving out information, or otherwise altering Grohusko’s recipes (cf. Brooklyn Cocktail, infamously), JM1916 drops the carbonic or soda as well as the specification of white absinthe. The effect of these two ingredients by themselves resembles that of a sweeter Ojen Spanish absinthe. The simplified recipe finds its way into later books such as Judge Jr.’s Noble Experiments (1930).

376. White Lion Cocktail

My interpretation:
  1 oz Bacardí Blanc
  1 oz lemon juice
  3 dashes Angostura bitters
  3 dashes Jack Rudy grenadine (in lieu of raspberry syrup)
  
 Fill mixing-glass with ice, shake well, strain into cocktail glass, serve. — This “red” version of the venerable pink-hued “Daiquiri Rose” (recently, paler-hued variants have appeared), appears in Harry Johnson’ manual, where it has powdered sugar, both raspberry and curaçao, and gives the option of lemon or lime juice. In early editions, the drink is built as a Fix, in a glass full of fine ice and garnished with seasonal fruit and a straw; later it morphs into a strained Sour; both have only 2-3 dashes of citrus. Johnson’s strained recipe is also echoed in the earlier Grohusko manuals JM1908, 1910, and 1912, which all call for pulverized sugar, half lime or lemon, curaçao, raspberry, and straining into a stemmed glass. Probably following Straub 1913/1914, JM1916 introduces the newer simplified recipe presented here, dropping the lime option and the curaçao and approaching more nearly the sort of Rum Rose we know today.

375. White Elephant Cocktail

My interpretation:

  1.25 oz Tinkerman’s Sweet Spice Gin

  1 oz Cocchi Vermouth di Torino

  1 egg white

Fill mixing-glass with chipped or broken ice, shake well (about 30 seconds), strain into cocktail glass, serve. — This creamy Sweet Martini + Egg White first appears in Straub 1913 in a 2:1 ratio. When it was taken into JM1916, it was weakened slightly to 3:2. The 2:1 ratio also appears in The Old Waldorf Bar Days (1931), doubtless a belated record of the original source.

374. Whiskey Cocktail

My interpretation:
  2 oz Henry McKenna 10 Year Bonded
  1 dash Angostura Bitters
  1 dash Pierre Ferrand Dry Curaçao 

Fill mixing-glass with ice, stir, strain into cocktail glass, serve. — This traditional recipe recalls the earlier phase of mixology when bitters and sugar or sweetening liqueur were dashed in with ice to round off the edges of a bourbon. Straub 1913 specifies cube sugar instead of syrup, with Green River Whisky (“the whisky without a headache”) and lemon peel; for all intents and purposes, an Old Fashioned. The new fashioned, of course, exchanged syrup for sugar; here, it is curaçao. McElhone in 1927 specifies gomme syrup with Scotch or Rye for the base. Craddock has 4 dashes of syrup and uses Canadian Club for his base. The Old Waldorf Bar Book, showing the older recipe, calls for whisky with dashes of angostura and of gum (misprinted “gin”), and then gives the “old style” option with lump sugar, lump ice, and lemon peel. Grohusko figures, what’s the use?—new is better than old.
 

 

373. West India Cocktail

My interpretation:

  2 oz Martini & Rossi Extra Dry

  2 dashes Angostura Bitters

  2 lemon peels (for the shaker)

Fill mixing-glass with ice, shake, strain into cocktail glass, serve. — This recipe is first found in Straub 1913; from there it makes its way to JM 1916. McElhone has a related West Indian Cocktail built in a tumbler with sugar, Angostura, gin, lemon juice, and ice. This stronger drink is reproduced by Craddock as well. Though featuring a different base, these drinks indicate that the West India was visually conceived, at least, as a lowball drink, and ought properly to be presented as such here. The Old Waldorf Bar Days recipe splits the difference, half Tom gin and half dry vermouth, with Angostura or (any other) West India bitters available; in which recipe no sugar is added, the Old Tom being sweeter already. This drink is stirred rather than shaken, and though not specifying the tumbler or lowball glass, this instruction may hint at as much.

372. Wedding Cocktail

My interpretation:
  1 oz Tinkerman’s Sweet Spice Gin
  0.25 oz Noilly Prat Extra Dry
  0.25 oz Martini & Rossi Rosso
  2 barspoons Pierre Ferrand Dry Curaçao
  1 oz fresh orange juice

Fill mixing-glass with cracked ice, shake, strain into a claret glass (a stemmed glass of about 5 oz capacity), and serve. —This cocktail as described in JM1933 is without precedent. However, McElhone and Craddock both mention a similar cocktail consisting of gin, orange juice, cherry brandy, and Dubonnet, called the Wedding Belle or Wedding Bells, of which this may theoretically represent a variant. In effect, it is a long Bronx sweetened by addition of curaçao and additional juice.

371. Webster Cocktail

My interpretation:
  1 oz Plymouth Gin
  0.5 oz Martini & Rossi Extra Dry
  0.25 oz Rothman & Winter Orchard Apricot
  0.25 oz fresh lime juice

Shake well (30 seconds suffices to achieve good consistency, strain into cocktail glass, serve. —  The first thing to notice about this delicious Martini riff augmented by discreet portions of Apricot and lime, is that the math is all wrong. Jack may have meant percentages of 2 oz (a grown man’s drink), making this a larger drink than usual (i.e., 2.6 oz + dilution). However, I think it quite instructive to refer to the Savoy Cocktail Book (1930) here, the putative source, which calls for the proportion outlined above in my interpretation. This leads us to conclude that there is here a typo in the second line, and that apricot brandy should read 20%, not 50%. Of course, in type the characters are approximately mirrored along a horizontal axis. That would put us at 2 oz plus about 1 tsp., well within cocktail glass capacity of the time after dilution.

370. Waxen Cocktail

My interpretation:
  0.5 oz Gine Lane 1751 Old Tom Gin
  0.5 oz Cocchi Vermouth
  0.5 oz Laird’s Bonded Apple Brandy
  0.5 oz Yellow Chartreuse

Fill mixing-glass with ice, stir, strain into cocktail glass, serve. — This recipe first appears in Straub 1913 and is borrowed from thence for JM1916. The same recipe is found in McElhone’s Barflies . . . under the name “Warday’s” with the notable and in fact sensible reduction of chartreuse to 1 tsp., leaving the rest in equal thirds (about 0.75 oz each). That recipe and name are reproduced exactly in The Savoy (1930). While the Warday’s Cocktail is rightly deserving some attention today, it is well to note that Straub and Grohusko did it first, sort of, and to give credit where due. They may be independent creations, but I find it unlikely, given their proximity in the alphabet. The Waxen is also getting attention here and there.

369. Watkins Cocktail

My interpretation:
  1 oz Tinkerman’s Gin (Sweet Spice)
  0.5 oz Cocchi Vermouth di Torino
  0.5 oz Martini & Rossi Extra Dry
  1 slice pineapple in mixing-glass
  1 slice orange in mixing-glass

Fill mixing-glass with cracked ice, shake, strain, serve. — This fruit-laced Perfect Martini recipe, first appearing in JM1912 bears a close resemblance to the later Straub’s Waldorf Queen[’s] (see above) added in 1916—which might stand out more if the Old Waldorf Bar Days recipe for the Waldorf Bronx (2:1 gin to orange juice, with 2 pineapple slices) had been followed.

368. Washington Cocktail

My interpretation:
  1.75 oz Noilly Prat Extra Dry
  0.25 oz Copper & Kings Brandy
  1 dash Pierre Ferrand Dry Curaçao
  1 dash Angostura bitters

Fill mixing-glass with broken ice, stir, strain into cocktail glass, serve. — This light, vermouth-forward aperitif recipe first appears in JM1912 and remains a standard part of the JM repertoire. It later appears from an undetermined source in McElhone’s Barflies & Cocktails (1927) in the ratio 2:1 vermouth to brandy, with 2 dashes of syrup instead of curacao, and 2 dashes of bitters. That recipe is reproduced exactly in
The Savoy Cocktail Book (1930).
 

367. Ward Eight Cocktail.

My interpretation:
   1.5 oz Bulleit Rye
   1 tsp Jack Rudy Grenadine
   2 T orange juice
   1 T lemon juice

Shake well (30 seconds), strain into cocktail glass, serve. — This venerable (ca. 1898) Bostonian, spirit-forward take on a Whisky Sour with grenadine appears in no previous edition of Jack’s Manual. It appears, e.g., in Cocktails and How to Mix Them (1922) by “Robert of the Embassy Club.” The Mr. Boston Bartender Guide was, of course, not printed until 1935.

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.