300. Robert Burns Cocktail

My intepretation:
  1.5 oz The Famous Grouse blended Scotch whisky
  0.5 oz Noilly Prat Rouge
  1 dash St. George Absinthe Verte

Fill mixing-glass with broken ice, shake well (about 30 seconds), strain into cocktail glass, serve. — This classic Scotch cocktail goes heavy on the base, surprisingly similar to the modern version. In 1908, Jack was a little confused on the Scotch trio of recipes which appear in close proximity here. The first, the Robert Burns, was to be made with equal portions of Scotch whisky and French (Chappaz) vermouth, with 3 dashes of absinthe. This was only amended in JM1916, after Straub’s Manual appeared and according to that recipe, which also rightly introduced the option of Scotch (Robert Burns was himself Scotch, so it makes sense). The Irish option remained, perhaps due to the popular taste for that whisky among those of Irish descent living New York at the time. The drink ought to be stirred, as specified in the earlier, pre-Straub editions of Jack’s Manual.

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).
 

126. Emerald Cocktail

My interpretation:
  1 oz Jameson Caskmates Stout Edition
  1 oz Dolin Rouge
  1 dash Fee Brothers Orange Bitters

Fill mixing-glass with ice, stir, strain into cocktail glass, and serve. — Borrowed from Straub 1913 for JM 1916 without alteration. A Bobbie Burns riff substituting orange bitters for Benedictine.

4. Ale Beanie Cocktail

My interpretation:
  2.5 oz Jameson — Caskmates Stout edition
  2.5 oz Dolin Blanc (in lieu of dry)

Nothing unusual here for this drink (really a duo), except everything. First, my portions were increased to fill the obnoxiously large glass. My Jameson on hand was Caskmates, which isn’t bad here. I feel like I liked this better with the Dolin Blanc than with the Dry, but that is an emotional decision and should perhaps be rejected. Stirred on broken (not cracked) ice, strained and served.