229. Mauser Cocktail

My interpretation:
  1 oz Beefeater London Dry Gin
  1 oz Alessio Chinato Vermouth
  1 tsp Laird’s Straight Apple Brandy

Shake with ice, strain into cocktail glass, serve. — This recipe, essentially a Martini riff with apple brandy replacing the orange bitters accent, comes from Straub 1913 and is taken up into JM 1916. The name may derive from the noted firearms manufacturer.

226. Marquette Cocktail

My interpretation:
  1.25 oz Bluecoat American Dry Gin
  0.75 Alessio Chinato
  1 dash Disaronno Amaretto

Shake with cracked ice, strain, serve. — Shaking should perhaps not exceed 10 seconds to avoid ice on the top of the drink. Optionally, stir instead of shaking. This recipe first appears in Straub 1914 (not in 1913), whence it is borrowed for JM 1916. Creme de Noyaux is available these days, but may not be worth the purchase unless you plan on making lots of Marquettes and Pink Squirrels.

223. Marconi Cocktail

My interpretation:
  0.75 oz Alessio Vermouth
  1.25 oz Daron Calvados or Laird’s Bonded Apple Brandy

Shake (or stir) with ice, strain into cocktail glass, serve. — This recipe, in full the Marconi Wireless Cocktail (named after the precursor to radio), is first found in Straub 1913, from which it is taken into JM1916. I tried this recipe two ways, and the fragrant, sweet Laird’s works much better than the crisp Calvados. Stirring is also an improvement on shaking, though obviously not authentic.

216. Love Cocktail

My interpretation:
  1 oz Bluecoat American Dry Gin
  1 oz Alessio Vermouth Chinato
  1 dash Regan’s Orange Bitters
  1 egg white

Shake ingredients with ice, strain into cocktail glass, serve. — This recipe is taken directly from Straub 1913 for JM1916. My interpretation uses Jack’s definition of a Martini (1:1) rather than Straub’s (2:1), though the duplicated language “Martini Cocktail” certainly refers to each author’s respective version.

214. Lone Tree Cocktail

My interpretation:
  1 oz Bluecoat Gin
  0.5 oz Noilly Prat Extra Dry
  0.5 oz Alessio Vermouth Chinato

Fill mixing-glass with ice, shake, strain into cocktail glass, serve. — This perfect Martini riff is shaken instead of stirred, and found in several books. The first JM to feature it is the Third Edition (1912 or 1910s) where it is misspelled “Lond Tree.” This recipe is reflected in the Savoy Cocktail Book (1930) in a “thirds” ratio, with the addition of Orange Bitters, while McElhone (1927) calls for simply squeezing the orange peel in the shaker. These niceties might have been missed by Jack and anyone else peeking at the old Waldorf bar manual. A variant recipe in Straub (1913) and the Waldorf Bar Book (1935) indicates equal portions of Old Tom Gin and Sweet Vermouth with a dash of Orange Bitters. The latter publication traces the origin to drink enjoyed at the Old Waldorf by golfers playing at a certain course outside Philadelphia.

200. Junkins Cocktail

My interpretation:
  1.5 oz Hochstadter’s 100 Pf Rye
  0.5 oz Alessio Chinato

Stir with ice, strain into whisky glass with piece ice, twist lemon peel, serve with spoon. — A recipe under this name first appears at least in JM 1910 (2nd Edition) — the 1st Edition before me lacks the appropriate page— with the following recipe:

However, after the publication of Straub 1913, the JM recipe follows his Rye or Gin + Vermouth variation. It is possible that this was closer to the source which JM was trying to replicate based on visual memory. In 1912, JM had a different variation (again with a small glass, spoon, and lemon peel), resembling a sort of “Improved Rye Cocktail” served down:

Pictured below is the post-Straub recipe as it appears in JM 1933:

194. Jersey Lily Cocktail

My interpretation:
  1 oz Aviation American Dry Gin
  1 oz Alessio Chinato
  1 dash Regan’s Orange Bitters

Stir with ice, strain, serve, garnish with mint sprigs. — This cocktail comes from Straub 1913 and appears in JM 1916. The Jersey Lily Cocktail should not be confused with the Pousse Café by the same name—perhaps the best pousse café—consisting of Chartreuse, Brandy, and bitters.
 

192. Jenks Cocktail

 My interpretation:
  1 oz Captive Spirits Big Gin
  1 oz Alessio Chinato
  1 dash Benedictine

Stir, strain, serve with slice of pineapple. — This JM 1908 recipe originally had no garnish. The pineapple first appears in JM 1912 (Third Edition) and helpfully serves as a visual indicator to distinguish the drink from an old style Martini.

188. Jack-Rabbit Cocktail

 My interpretation:
  1.5 oz Alessio Chinato
  0.5 oz Captive Spirits Big Gin
  1 tsp Jack Rudy grenadine
  1 T fresh orange juice

Shake with cracked ice, strain into cocktail glass, serve. — This lighter Martinez riff with lower portion of gin keeps the head even but not cloudy. It first appears in JM 1910 (2nd Edition).

182. Improved Martini Cocktail

My interpretation:
  1 oz Captive Spirits Big Gin
  1 oz Alessio Chinato
  1 dash Fee Bros. Orange Bitters
  1 dash Luxardo Maraschino

Fill glass (12 oz) with cracked ice, stir, strain into cocktail glass, serve. — Like the previous Improved Manhattan, this recipe calls for the simple addition of 1 dash Luxardo Maraschino to the regular recipe (to come). It first appears in JM 1908 and is taken up by Straub 1913 with an extra dash maraschino.

181. Improved Manhattan Cocktail

My interpretation:
  1.5 oz Hochstadter's Rye
  1.5 oz Alessio Chinato
  1 dash Fee Bros. Cardamom
  1 dash Luxardo maraschino

Stir with 1/2 glass (about 6 oz) cracked ice, strain into cocktail glass, serve. — This recipe appears first in Jack's Manual 1908 with specification of Martini Rossi vermouth and Boker's Bitters. It “improves” the traditional Manhattan simply by adding maraschino. Straub omits this recipe while retaining the Improved Martini (see next).

179. Ideal Cocktail

 

My interpretation:

  1 oz Big Gin

  0.5 oz Dolin Dry

  0.5 oz Alessio Vermouth Chinato

  1/8 grapefruit wedge

Shake with cracked ice, strain into cocktail glass, garnish with fresh 1/8 grapefruit slice, serve. — This recipe is similar to that in The Savoy Cocktail Book (1930) which calls for a stronger 2:1 mixture of Dry Gin and Sweet Vermouth with 3 dahses of Maraschino and a “nut” garnish. I have substituted a piece of grapefruit to indicate more directly the composition of the mixture. The Old Waldorf-Astoria Bar Book (1935) similarly calls for using 2:1 Plymouth Gin and Sweet Vermouth, adding: “flavor with grapefruit.” The purpose of including grapefruit in the shaker is ostensibly to express oil as well as to extract a little juice.

 

173. Homestead Cocktail

My interpretation:
  1.25 oz Big Gin
  0.75 oz Alessio Vermouth Chinato
  1 orange slice (for shaker)
  
Shake wet and dry ingredients with ice, garnish with fresh half slice of orange. — This Martinez riff recipe seems to appear first in Straub and from thence to JM 1916. It also appears in the Savoy Cocktail Book of 1930, where this interesting note is given:

We may therefore postulate that it has a common source prior to Straub. I add a fresh orange slice garnish to distinguish the drink visually from the traditional Martini, etc., and to indicate that a slice was used in the shaking.