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.
 

323. Sidecar Cocktail

My interpretation:
  1 oz Copper & Kings brandy
  1 oz Cointreau
  3/4 T lime juice

In shaker with ice, add ingredients including half lime, shake well (30 seconds), strain into cocktail glass, serve. — This recipe from McElhone’s Barflies & Cocktails (1927) proved so popular, it had to be included in JM1933. There the recipe calls for equal thirds of cointreau (triple sec), cognac, and lemon juice, and is attributed to MacGarry of Buck’s Club, London. The Savoy (1930) Sidecar has twice the brandy but still lemon.
 

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).

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.
  

279. Plaza Cocktail

My interpretation:
  1.5 oz Aria American Dry Gin
  0.5 oz Lustau Vermut
 1 slice pineapple

Fill mixing-glass with broken ice, shake (including piece of pineapple), strain, rinsing strainer of pineapple pulp if necessary, serve in cocktail glass with pineapple garnish. — This ananas-tinged Martini-riff, named for the Plaza Hotel of New York fame (thus often found as “Hotel Plaza Cocktail”) is first found in Straub 1913 with typically terse directions, reproduced in JM1916 with the ratio 13:7 or roughly 2:1 gin to vermouth. This is rounded up to 3:1 in 1933. What to do with the pineapple is the primary question, at which most recipes guess. Barflies & Cocktails (1927) gives the recipe in equal thirds: gin, sweet vermouth, dry vermouth, along with a “chunk of pineapple” ambiguously mentioned twice, both in the ingredients and in the service. The popular Savoy (1930) version copies a feebler equal-thirds version. By 1932, this cocktail is found, e.g., in the Stafford Bros.’ book, in equal fourths with pineapple juice taking the last slot in place of the pineapple piece (to strain which might slow the bar service considerably); this last recipe, though perhaps degenerate in its call for juice, is nevertheless evidence that the the pineapple is no mere garnish, but an ingredient integral to the drink’s identity.

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.