384. Zazarac Cocktail

My interpretation:
  2 oz McKenna 10 Year Bourbon
  1 dash St. George Absinthe Verte
  1 dash Peychaud’s bitters
  1 dash Angostura bitters
  1 tsp sugar

Take chilled glass from cooler, dip rim in sugar, carefully strain stirred ingredients into glass over large lump ice, serve. — This fairly well-known cousin of the Sazerac, what might be called a Fancy Bourbon Old-Fashioned, yet legitimate in its own right, is described by Jack Grohusko from 1908 onward in the above manner, only that the name is spelt Zazarack until 1933, when the k is dropped. Straub himself effects this change earlier, along with specifying these differences: 1 dash of anisette is added over and above 2 dashes of absinthe, orange bitters are substituted for Peychaud’s, an option of bourbon or rye is given, and a lemon peel is twisted over the glass, nor is a sugar rim called for. Grohusko continues his recipe in 1916 unaffected by Straub’s variant. The Savoy Cocktail Book resembles Straub somewhat, with rum, Canadian club, gum syrup, anisette, angostura, orange bitters, and absinthe; this drink is shaken and strained into a cocktail glass and finished by squeezing over it a lemon peel.
 

378. Williams Cocktail

My interpretation:
  1.5 oz Tinkerman’s Sweet Spice Gin
  0.5 oz Martini & Rossi Rosso
  1 oz fresh orange juice 

Fill mixing-glass with broken ice, shake, strain into sufficiently sized glass or goblet, serve. — This sort of pre-Bronx Blossom / Harvester first appears in JM1910, where the gin is specified as “dry.” It remains a stable part of the JM tradition despite not being picked up by Straub or other manuals.

368. Washington Cocktail

My interpretation:
  1.75 oz Noilly Prat Extra Dry
  0.25 oz Copper & Kings Brandy
  1 dash Pierre Ferrand Dry Curaçao
  1 dash Angostura bitters

Fill mixing-glass with broken ice, stir, strain into cocktail glass, serve. — This light, vermouth-forward aperitif recipe first appears in JM1912 and remains a standard part of the JM repertoire. It later appears from an undetermined source in McElhone’s Barflies & Cocktails (1927) in the ratio 2:1 vermouth to brandy, with 2 dashes of syrup instead of curacao, and 2 dashes of bitters. That recipe is reproduced exactly in
The Savoy Cocktail Book (1930).
 

345. Treasurer Cocktail

My interpretation:
  1.5 oz Castle & Key London Dry Gin
  0.5 oz Noilly Prat Extra Dry Gin
  1 slice orange (for mixing)

Fill mixing-glass with broken ice, stir, strain, garnish with orange twist, serve. — This strong dry martini with an orange twist appears in Straub 1913 by the slightly different name Treasury, with an orange slice instead of twist, to be shaken (frappéed) with the other ingredients. I have included the orange component on both ends for the added distinction from other similar recipes.

 

322. Shonnard Cocktail

My interpretation:
  1.75 oz Beefeater Gin
  0.25 oz Noilly Prat Dry
  2 barspoons Vermut Lustau

Fill shaker with broken ice, shake, strain into whisky glass, serve. —This Martini riff (mostly dry—there is not enough sweet vermouth to call it a perfect Martini) served down first appears in JM1910 (AKA Second Edition), p. 75. The call for a whisky glass usually accompanies larger drinks or those served with a piece of ice, since a whisky glass was somewhat like a small juice glass and probably held about 6 ounces, or about twice as much as a cocktail glass, roughly the same as a claret glass though without the stem. It is possible, though unclear, that the drink was larger than 2 oz + dilution. Shonnard is in origin a Scottish surname, and is found both in Shonnard Terrace (the location of a Victorian chateau in Yonkers, New York) and in Civil War Major Frederic Shonnard of the 6th New York heavy artillery, whose daughter, Eugenie, became a proficient sculptor.

318. Schulke Cocktail

My interpretation:
  1 oz Beefeater London Dry Gin
  0.5 oz home-infused orange gin (Gin Lane 1751 Old Tom + orange peels)
  0.5 oz Plymouth Sloe Gin
  1 T lime juice

Fill mixing-glass with broken ice, stir, strain, serve. — This interesting Trio balanced with a little lime juice, comes off like a Savoy punch-style drink, though it makes its appearance much earlier in JM1910. The orange gin of the day was Booth’s. Today a number of options are starting to appear again, but home-infused orange gin may still be the best resort in many parts of the States.

308. Ruby Cocktail

  

My interpretation:
  1.75 oz Plymouth Gin
  0.25 oz Peychaud’s Bitters

Fill shaker with broken ice, shake, strain into cocktail glass, serve. — In 1910, that name is spelt “Rubie.” (And Peychaud’s is spelt “Peychard’s”.) Dry gin is called for at first. Straub’s recipe by this name has grenadine, applejack, and dry gin. The Old Waldorf recipe is quite different, and more reminiscent of the Rose in French recipes: Dry vermouth, cherry brandy, acid phosphate, orange bitters, and maraschino. The present recipe is much drier but has similarly appropriate coloring.

 

269. Patrick Cocktail

My interpretation:
  1 oz Aria American Dry Gin
  1 oz Noilly Prat Dry Vermouth
  5 drops McCormick Green food coloring

Fill mixing-glass with broken ice, stir, strain into cocktail glass, serve. — This Martini-riff distinguished by green food coloring (“Breton” was an old brand) first appears in JM 1912 and is presumably designed as a novelty drink for the occasion of St. Patrick’s Day, something akin to green beer.

260. Palmer Cocktail

My interpretation:
  2 oz Bulleit Rye
  1 dash Amaro Ciociaro

Fill mixing-glass with broken (or method) ice, stir, strain into cocktail glass, serve. — This recipe, really a type of “whiskey service” or Whiskey & Bitters, first enters the JM repertoire in 1912 in his third edition. Straub’s recipe by this name is unrelated; it is essentially a Manhattan with St. Croix rum. The Savoy Cocktail Book (1930) has a possibly related drink consisting of Canadian whisky dashed with Angostura and lemon juice.

206. Lawrence Cocktail

My interpretation:
  2/3 oz Captive Spirits Big Gin
  1/3 oz Casa Mariol Vermut
  2/3 oz Noilly Prat Extra Dry
  1/3 oz Plymouth Sloe Gin
  3 dashes Peychaud’s bitters

Shake with broken ice, strain into cocktail glass, and serve. — This recipe first appears in JM 1910 (his 2nd Edition) and is evidently designed in complementary doses, so that the total ingredients may be measured in two ponies. In any event, the result is a sort of elegant, fruity perfect martini, subtracting some of the gin in favor of the sweetening Sloe Gin, and offsetting with the pungent Peychaud’s.
 

176. Hudson Cocktail

My interpretation:
  1 oz Aviation Gin
  1 oz Dolin Dry
  3 dashes Regan’s orange bitters

Stir with broken ice, strain, serve with olive. — In Straub 1913, this cocktail calls for sweet vermouth, dry gin, and an orange slice rather than an olive. The recipe in JM with dry vermouth goes back at least as far as 1910s. JM 1910s and both 1916 call for Holland Gin. Here is my version with the 1933 recipe an American gin.
 

105. Cotton Cocktail

My interpretation:
   1.5 oz Bulleit Rye
  0.5 oz Dolin Rouge
  0.5 oz Noilly Prat Extra Dry
  1 dash St. George Absinthe
  2 dashes Regan’s Orange Bitters

Fill mixing-glass with broken ice; stir, strain into cocktail glass, and serve. — This “perfect” Manhattan riff with added dash of absinthe and use of lemon peel, first appears in the Third Edition, JM 1910 (II) and continues to JM 1933.
 

102. Cook Cocktail

My Interpretation:
  1.5 oz Hawthorn’s London Dry Gin
  0.25 oz Luxardo Maraschino.
  1 T fresh lemon juice
  1 egg white 

Fill mixing-glass with broken ice, shake 15 seconds, omitting egg white. Strain out ice, add egg white, shake 15 seconds, strain into cocktail or sour glass, serve. — This Jack’s Manual staple, a Sour bearing some similarity to the Clover Club, first appears in the 1910, 2nd Edition and continues without change.

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.”

 

34. Billin Cocktail

My interpretation:
  1.75 oz Plymouth Sloe Gin
  1.25 oz Hawthorn’s London Dry Gin

Fill mixing-glass with broken ice, stir, strain, serve. Garnish with lemon. — An overproof gin like Death’s Door would improve this drink a bit.