344. Tiptop Cocktail

My intepretation:
  2 oz Martini & Rossi Dry Vermouth
  4 dashes DOM Benedictine
  3 dashes Regan’s Orange Bitters
  1 dash Angostura aromatic bitters

Shake with ice, strain into cocktail glass, serve. — This light, vermouth-based drink appropriate for any time of day, first appears in print in Straub 1913, from which it is borrowed for JM1916. The drink probably originates with the Old Waldorf bar. The 1931 publication of the manual includes this recipe with the following differences: 2 dashes Angostura (not 1), no orange bitters, stirred (not shaken), lemon twist.

336. Stanton Cocktail

My interpretation:
  1 oz Beefeater Gin
  1 oz Noilly Prat Dry
  2 dashes D.O.M. Benedictine

Fill mixing-glass with ice, stir, strain into cocktail glass, serve. — This Dry Martini riff with Benedictine tinge first appears in JM1908, an apparent Grohusko original. Earlier instances of hte recipe specify dry gin, so the absence of a modifier here is not a hint at something less-than-dry, but probably a typo. Stanton is the name of a street in the Lower East Side of Manhattan, not far from Baracca’s Eating-House / Jack’s bar.
 

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.

280. Poet's Dream Cocktail

My interpretation:
  1.33 oz Aria American Dry Gin
  0.66 oz Dolin Dry Vermouth
  2 dashes Regan’s Orange Bitters
  2 dashes DOM Benedictine

Fill mixing-glass with ice, stir, strain into cocktail glass, serve. — This dry martini riff is first found in Straub 1913 in the ratio 2:1, 2 ds each of orange bitters and Benedictine. It is reprodcued in JM1916. The 1931 the Old Waldorf Bar Book gives an equal-thirds recipe of dry gin, dry vermouth, and Benedictine, with a lemon twist.
 

201. Kentucky Colonel

 My interpretation:
  2.25 oz Henry McKenna 10 Year
  0.75 oz DOM Benedictine

Stir well (30 seconds) with ice, strain into Old Fashioned glass with fresh piece of ice (my addition). Garnish with lemon peel. — This simple, satisfying “new fashioned” mixture (with Benedictine serving for sweetness and complexity) first appears in Straub 1913 and is then picked up by JM 1916.

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.

118. Dream Cocktail

My interpretation:
  2 oz Gin Lane 1751 London Dry
  1 dash D.O.M. Benedictine
  1 tsp powdered sugar
  1 T lemon juice
  1 pasteurized egg white 

Shake well with ice (I like the reverse dry shake here, it requires little practice and results in a good foam), strain into claret glass, goblet, or stemware with about 5 oz capacity. — Like the Clover Club, this is a Gin-based drink featuring citrus and egg white froth, resulting in a nice creamy Sour, augmented with a dash of honey-spice from the Benedictine. In the source, again, Straub 1913, and again in JM 1916, the liqueur is not specified, implying perhaps that the drink might be made with any liqueur preferred by the customer or barkeeper.
 

84. Chrysanthemum Cocktail

My interpretation:
   2.5 oz Dolin Dry
   0.5 oz Benedictine
   3 dashes Hiram Walker Anisette

Shake well (20 seconds) with ice, strain into cocktail glass, express orange peel and garnish. — This classic vermouth-forward recipe, ideal for dessert, was a new addition to JM 1933.
 

49. Bonnett Cocktail

This drink, properly a Sling rather than a Cocktail, seems to have been a house specialty at Baracca’s. It appears from the start in JM 1908 and continues to the end, though, unlike the Brooklyn Cocktail, it is not picked up by Straub. The 1933 recipe raises a few questions, for instance, the type of glass. This is answered by an instruction omitted after 1908:
 

Notice Ballor Vermouth is a sweet, not a dry as in the 1933 edition; in fact, all earlier editions call for some kind of Italian vermouth. Also, using a champagne glass, that is, something more ample than a 2-3 oz cocktail coupe, makes sense. The bowl of such a glass should be about 5-6 oz, and one should be able to stir the contents without difficulty or disaster, thus a thin punch glass or footed highball or small goblet as for a Singapore Sling.

My interpretation:
  2 T lime juice
  1.5 oz Benedictine
  1.5 oz Martini & Rossi Rosso
  
Build drink in glass with large ice cube, stir, top up with soda. Garnish with pineapple slice.