380. Yale Cocktail

 My interpretation:
  2 oz Bombay Sapphire London Dry gin
  1 dash Regan’s Orange Bitters 
  1 dash St. George Absinthe Verte
  1 lemon peel

Fill mixing-glass with cracked ice, shake, strain into cocktail glass, twist lemon peel, garnish, serve. — This recipe comes from Straub 1913. Craddock’s version in 1930 has orange bitters, Angostura, lemon peel, and a splash of soda. The Old Waldorf Bar Days, with this note:

calls for Tom Gin and Sweet Vermouth stirred and strained and finished with the seltzer. McElhone in 1927 calls for gin, orange bitters, Angostura bitters, lemon peel, and soda. Which drink best represents the institution in question is unsure.

379. Wonder Cocktail

 My interpretation:
  1.25 oz Bombay Sapphire
  0.75 oz Cocchi Vermouth di Torino
  1 quarter slice pineapple

Fill mixing-glass with broken ice, shake vigorously (frappé), strain into cocktail glass, garnish with fresh pineapple slice — Yet another martini+pineapple combination, it appears first in Straub 1913 in a 2:1 ratio, then in JM1916 with the present 3:2, as usual.

83. Christie Cocktail

My interpretation:
  1.5 oz Bombay Sapphire
  1.5 oz Noilly Prat Extra Dry
  2 dashes Peychaud’s Bitters

Fill mixing-glass with ice. Stir, strain into cocktail glass, serve. — This cocktail recipe, a “dry martini riff,” appears in JM 1908 and continues throughout, being picked up by Straub 1913/1914 with a couple changes, the name altered to “Cristie” (the spelling Christie is found in the index):

This recipe does not affect JM 1916, but there is another interesting development:

The Christie is displaced un-alphabetically to sit next to another Jack’s Manual standby, the Cris. The relationship is unclear, but both recipes, featured in every JM edition, are exactly the same except for the two dashes. Maybe Straub therefore decided to conflate them. (Note the New-Yorkish typo “Peychard’s.” Pronounce it like a New Yorker.) Both recipes find themselves in JM 1933 restored to their proper alphabetical place. More on the Cris in due time.

78. Chauncey Cocktail

My interpretation:
  0.75 oz Asbach Uralt
  0.75 oz Bombay Sapphire
  0.75 oz Martini & Rossi Rosso
  0.75 oz Old Forester Signature

Fill mixing-glass with cracked ice, shake, strain, and serve. — This bracing Quartet comes from Straub 1913/1914 and may be named for the street in Brooklyn (named in turn for a US Navy lieutenant in the War of 1812) or else for the Brooklynite businessman and Baseball bastion George Chauncey (fl. late-19th c.).

77. Chantecler Cocktail

My interpretation:
  1.5 oz Bombay Sapphire
  0.75 oz Dolin Extra Dry
  0.75 oz Martini & Rossi Rosso
  4 dashes Jack Rudy Grenadine

Shake with ice, finely strain, serve. — This abbreviated recipe, named after Edmond Rostand’s play which premiered in 1910–1911 (correctly in the French spelling, not Americanized “Chanticleer”), appears first in Straub 1913/1914, from whence it is copied almost word for word. It is a subtle variation on the Bronx notable for its distinction in color more than in taste, unless a fine grenadine is used.

 

75. Cat Cocktail

My interpretation:
  1.5 oz Bombay Sapphire
  1.5 oz Dolin Extra Dry
  2 dashes Angostura bitters.

Stir with cracked ice, garnish with olive, and serve. — This Cocktail recipe, closely resembling the modern Martini (with addition of bitters) first appears in Straub 1913/1914 and thence passes into JM 1916.

69. Café de Paris Cocktail

My interpretation:
  1 Vital Farms egg-white
  3 dashes Hiram Walker Anisette
  1 barspoon heavy cream
  2 oz Bombay Sapphire

Shake well (20 seconds) with fine ice, strain into glass with approx. 3 oz capacity. — This classic also comes to the JM tradition from Straub in which it is spelled Cafe de Paree. Here, of course, the Cafe refers not to coffee per se, nor of course to the ’30s London night club, as some have suggested, but to the venerable 19th-century coffee-house in central Paris—either to indicate its supposed origin, or else to make a nostalgic association without basis: “Fit for the fashionable madames at the gay old café de Paree!”

66. B. V. D. Cocktail

My interpretation:
  0.33 oz Bacardí 8 (1/3 pony)
  1.66 oz Bombay Sapphire
  1 oz  Gallo Extra Dry

Shake well (20 seconds) with ice, strain into cocktail glass. — This classic cocktail, not appearing in previous editions of JM, was added to the Post-Prohibition 1933 edition from an unknown source, perhaps with intentional adjustment of the proportions. It calls for a gin-heavy drink light on the rum, where other recipes often call for equal parts. A cynic might call it a “Dry Martini with a dash of rum.”
 

65. Butcher Cocktail

My interpretation:
  1.5 oz The Famous Grouse Blended Scotch
  0.75 oz Bombay Sapphire
  0.75 oz Martini & Rossi Rosso

Fill mixing-glass with broken ice (i.e., about 10-12 oz broken ice), stir, strain, and serve. 
— This bracing Jack’s Manual stand-by first appears on the 1910 edition and continues unchanged. Was it named for a local butcher who liked a fix after a long day at the chopping-block, or for its impenitent butchering of esteemed mixological traditions? The unexpected harmony between Gin and Scotch has since been rediscovered in the “Smoky Martini.”

 

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.
 

63. Bud's Cocktail

My interpretation:
  1.5 oz Bombay Sapphire
  0.75 oz Gallo Extra Dry
  0.75 oz Yzaguirre Rojo
  1 dash Regan’s Orange Bitters
  1 dash Hiram Walker Apricot Brandy

Fill mixing-glass with cracked ice, shake, strain, serve. Garnish with twisted orange peel. — This Cocktail, a “perfect Martini with a couple extras,” first appears in the reorganized and expanded JM 1916.

60. Brown Cocktail

My interpretation:
  1.75 oz Bulleit Rye
  1.25 oz Bombay Sapphire
  1 dash Fee Brothers Orange Bitters

Shake with cracked ice, strain, and serve. — This bracing concotion first came to JM 1916 presumably from Jacques Straub’s 1913 recipe book. It is without sweetening agent, though some may be obtained from the proper Rye, and dilution by shaking with cracked ice provides the desirable consistency and potency. The Waldorf-Astoria Bar Book (1935) remembers it being “ascribed to students of Brown University, an early Rockefeller Center.”