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.