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.

325. Sir Walter Cocktail

My interpretation:
  1 oz Bacardì silver (Appleton Estate)
  1 oz Christian Brothers Sacred Bond (Copper & Kings Brandy)
  1 tsp fresh lemon juice
  1 tsp Pratt Standard grenadine (Jack Rudy grenadine)
  1 tsp Pierre Ferrand dry curaçao

Shake 30 seconds with ice, strain into cocktail glass, serve. — I tried this twice, once with white rum, once with Jamaican. Both were good, as may be expected from sweet-leaning a dual-liquor proto-tiki drink with a tart tinge. The peculiar wording betrays the quasi-punch recipe as a direct borrowing from McElhone’s Barflies & Cocktails (1927). It is also found in the Savoy Cocktail Book (1933) with a similar recipe.
 

319. S. G. Cocktail

My interpretation:
  1 oz William Wolf Rye
  1 oz fresh lemon juice
  2 T fresh orange juice
  1 tsp Jack Rudy grenadine

Shake well, strain into cocktail glass, serve. — This classic punch-style recipe, too sweet for a Sour, too sour for a Blossom, is found in McElhone’s Barflies & Cocktails (1927) in an equal-thirds formulation, where it is described as being popular among the Scots Guards, hence the initials. The Savoy (1930) changes the rye to Canadian Club whisky (i.e., Canadian rye).

304. Rolls-Royce Cocktail

My interpretation:
  1 oz Castle & Key Dry Gin
  0.5 oz Dolin Dry
  0.5 oz Vermut Lustau
  1 dash DOM Benedictine

Fill shaker half-full with cracked ice, shake 20-30 seconds, strain into cocktail glass, serve. — This Perfect Martini with Benedictine is found in the Savoy Cocktail Book (1930) and was found popular or worthy enough to be included in JM 1933.

290. Quaker's Cocktail

My interpretation:
  1.25 oz Copper & Kings Brandy
  0.5 oz Myers’s Rum
  0.25 oz homemade raspberry syrup
  1 T or 0.25 oz lemon juice

Shake well, strain into cocktail glass, serve. — This balanced Rum Daisy-inspired concoction first appears in Barflies (1927) and Savoy (1930) books with equal portions of the Rum and Brandy, from which it is probably borrowed and adjusted for JM 1933.
  

266. Parisian Cocktail

 

My interpretation:
 2 oz Dubonnet Rouge
 1 T lime juice

Stir with ice, strain into cocktail glass, and serve. — This recipe, occurring in two variants, is to be distinguished from that of the same name in Barflies & Cocktails (1927) and The Savoy Cocktail Book (1930), which call for equal parts gin, dry vermouth, and cassis (blackcurrant liqueur). Regarding our present recipe, the information in JM 1933 is somewhat scant by comparison with the earlier instances, which include seltzer. The change is to be traced to Straub 1913/1914, which omits the seltzer and ice. Byrrh is retained until 1916, when it is replaced with Dubonnet. I therefore add the version of JM 1908, probably imagined as a sort of lowball, in view of the ice:

My interpretation:
 2 oz Byrrh
 1 T lime juice

Build in highball glass (to accommodate seltzer), stir, add two pieces of ice, stir, top off with seltzer, serve. Below I present first the 1933 recipe served “up” and then two interpretations of the earlier recipe with seltzer.

Jack’s Manual 1916, 1933

Jack’s Manual 1908, 1910, 1912

Jack’s Manual 1908, 1910, 1912

257. Orange Blossom Cocktail

My interpretation:
  1 oz fresh orange juice
  1 oz Aria American Dry Gin

Fill mixing-glass half-full of cracked ice, shake well (20 seconds), strain into cocktail glass, serve. — This citrusy brunchtime libation does not enter the JM repertoire until 1933, and not with Straub’s (1913/1914) ratio of 1 jigger of each, which I have used here, but with that found in the 1927 Barflies & Cocktails, viz., the juice of one orange (= about 2 oz or 4 T) and 1 glass (= 2 oz) of Gordon (dry) gin. The proportions are thus equal, but a larger drink is produced. This makes it the same as the Harvester. JM 1933 does not clarify what do with the larger drink, but B&C 1927 specifies the use of a small wineglass, which I take to mean what JM would call a claret glass, holding about 6 oz at the rim. The drink thus produced, being about 5 oz, fits comfortably. The Savoy Cocktail Book allows for either presentation, simply stating 1/2 and 1/2, but by specifying a cocktail glass, suggests the smaller drink of Straub. In the Old Waldorf Bar Book (1931), with instruction to frappé, it is called the Orange Blossom No. 2, the No. 1 having Tom Gin and sweet vermouth. Replacing half the orange juice with raspberry syrup produces the Leonora (Blossom). Other similar drinks include the Hawaiian (reducing OJ and adding curaçao), the Bronx (adding sweet and dry vermouths), and the Bronx Dry (adding dry vermouth).

219. Maiden's Blush

 

My interpretation:

  2 oz Bluecoat American Gin

  4 dashes Pierre Ferrand Dry Curaçao

  4 dashes homemade raspberry syrup or Jack Rudy grenadine

  1 dash lemon juice

Shake well, strain into cocktail glass, serve. — This refreshing cocktail first appears in The Savoy Cocktail Book (1930), from which it is taken without change into JM1933. Another recipe by this name, but with absinthe, appears earlier in the 1927 Barflies and Cocktails. As in former days grenadine or raspberry syrup were sometimes interchangeable, I found that my raspberry syrup provided a better “blush” than my “good” natural grenadine. You might have better (brighter) success with Rose’s Grenadine, but you would have to deal with that candied-fruit aftertaste, not to mention the corn syrup. Below I show first the Grenadine version (closer in hue to peach or skin tone) and secondly the better-looking version with raspberry syrup.

218. Mah-Jongg Cocktail

My interpretation:
  1 oz Cointreau
  1 oz Bluecoat American Dry Gin
  0.5 oz Bacardì Superior White Rum

Shake well (20 seconds), strain into cocktail glass, serve. — This exotically titled recipe appears first in the Savoy Cocktail Book (1935) and from thence is borrowed only for JM1933, the fifth and final edition. In the process, the ratio is changed, since Savoy indicates a 4:1:1 ratio of Gin to Cointreau and Rum (probably conceived as 2/3 Gin and 1/3 Cointreau-Rum mix); Jack’s ratio is 2:2:1, significantly upping the Cointreau quotient and reducing the rum to a background accent by comparison. Using white rum, this drink affords a pearly white quality when shaken, here enhanced by the iridescent effect of Roman glass.
 

205. Lawhill Cocktail

My interpretation:
  1 oz Rittenhouse Rye
  1 oz Noilly Prat Dry Vermouth
  1 dash Hiram Walker Anisette
  1 dash Luxardo Maraschino
  1 dash Angostura bitters

Shake well (30 seconds), strain into cocktail glass. — This riff on a dry Manhattan appears to be a variation of that in the Savoy Cocktail Book (1930), substituting generic rye for Canadian Club and anisette for absinthe. Jack has also adjusted the proportion of base and vermouth from 2:1 to 1:1. The combined result is slightly weaker and less expensive, but none the less interesting.
 

171. Hoffman House Cocktail

 My interpretation:
  1 oz Aviation American Gin
  1 oz Dolin Dry
  2 dashes Regan’s Orange Bitters
  
Shake 30 seconds, strain into cocktail glass. Twist lemon over glass, garnish, and serve. — This recipe from the famed Hoffman House bar appears previously in the Savoy Cocktail Book (1930) but in no prior JM edition. The Savoy specification of Plymouth gin is omitted in favor of a generic denomination. The Waldorf-Astoria Bar Book adds this note:

I have used a softer American in view of the apparently original call for Plymouth:

165. Havana Cocktail

 

My interpretation:

  1 oz Kronan Swedish Punsch

  0.75 oz Aviation American Gin

  0.25 oz Rothman & Winter Apricot Liqueur

  1 dash fresh lemon juice.

Shake for 30 seconds with broken ice, strain into cocktail glass, serve. — This recipe, only appearing in JM1933, seems to be a correction (at least, an improvement) of the recipe in the Savoy Cocktail Book, which calls for a 1/2 jigger of Apricot and a 1/4 each of Swedish Punsch and Gin. Making this more of a rum-gin base with apricot / lemon accent makes a lot of sense for the cocktail realm, unless a sweet dessert drink is desired. The final color of the drink rich and distinctive.

 

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.

 

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.

131. Fairbanks Cocktail

My interpretation:
  1 oz Gin Lane 1751 Lond Dry
  0.5 oz Dolin Dry
  0.5 oz Rothman & Winter Apricot
  1 dash lemon juice
  1 dash Jack Rudy Grenadine

Shake well (30 seconds) with ice, strain into cocktail glass, garnish with cherry (here Amarena). — The first recipe to appear in Jack’s Manual under this name resembled the Evans with a larger portion of Apricot:

After 1916, Jack must have gotten wind that Douglas F. didn’t drink this one, or else he was corrected by the 1930 Savoy Book, whose Fairbanks No. 1 this recipe closely resembles; the Savoy’s gin-based Fairbanks No. 2 does not, however, resemble the old Rye and Apricot one. Straub has the Rye-Apricot-Boker’s recipe and further specifies using an Old Fashioned glass. Pictured here is the later 1933 recipe in the Savoy Cocktail-Book style.