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.

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.

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.

189. Jack Rose Cocktail

 My interpretation
  1.5 oz Daron calvados
  0.25 oz raspberry syrup
  0.25 oz barspoons lemon juice
  2 barspoons orange juice
  0.25 oz lime juice

Shake with cracked ice, strain, top up with cold soda water, serve. — This famous recipe is presented here in a slightly more involved, but worthwhile, form. As with the Clover Club, Jack calls for a mixture of citruses, which may reflect firs-thand knowledge of recipes used at the Waldorf or similar bars prior to his first publication in JM 1908. Calvados furnishes a drier effect, while Laird’s Bonded Apple Brandy provides more fruity apple flavor.

64. Busch Cocktail

My interpretation:
  1.5 oz Carpano Antica
  1.5 oz Bombay Sapphire
  1 tsp Daron Calvados

Shake with ice, strain, serve. — This recipe, a “sweet Martini with apple brandy,” previously appeared in Straub 1913/1914 before being included in JM 1916. The name suggests relation to the Beer Magnate.