288. Princeton Cocktail

 

My interpretation:
  1.75 oz Castle & Key Gin
  2 dashes Angostura Bitters
  0.25 oz carbonated water


Stir gin and bitters with ice, strain into cocktail glass, add cold carbonated water, twist lemon peel, garnish, and serve. — One of several cocktails named for colleges of the Ivy League, this version, first appearing in Straub 1913, has proved the more prosaic and less popular than the other Princeton, which layers port and Old Tom gin and orange bitters (this is found in Barflies & Cocktails, 1927 and Savoy, 1930). At least the light fizz of the soda on top produces something a little more interesting than the Gin Cocktail. Old Waldorf Bar Days, the putative originator of the drink, and at least flagship of the New York / American school of early 20th c. mixology, has the present Gin-and-Soda thing, specifying Old Tom Gin, which seems to commend itself to this simple recipe, and also be supported by the generic term “gin” here, which in the JM tradition more often than not means the older standard Old Tom (or Ancient Thomas).
 

250. Ojen Cocktail (American Style)

My Interpretation:
  0.5 oz Hiram Walker Anisette
  0.5 oz Copper & Kings White Absinthe
  6 dashes Peychaud’s bitters
  
Fill mixing-glass with cracked ice; stir with a dash (about 1/2 oz) of carbonated water, strain, serve. — This is the recipe found in the third Jack’s Manual (1912) and continues, after Straub’s Spanish recipe, with the epithet “American style.” The preparation is less finnicky than the Spanish, and the flavor of the absinthe is much improved by the addition of Peychaud’s.

249. Ojen Cocktail (Spanish Absinthe Cocktail)

My Interpretation:
  1 oz Hiram Walker Anisette
  1 oz Copper & Kings White Absinthe
  2 dashes Angostura bitters
  Carbonated water

Using an absinthe dripper, or else manually, drip seltzer into mixing-glass filled with Ojen (or substitute) and cracked ice while stirring, approximately 45 seconds. Add bitters after stirring and strain into chilled cocktail glass. If Ojen is not available, a mixture of anisette and white absinthe may serve the purpose. — While Jack had an Ojen Cocktail before Straub’s Manual (1913), this particular cocktail, identified as the Spanish version, uses angostura bitters rather than Peychaud’s, and gives a detailed instruction for preparation, taken directly from Straub. After borrowing the Spanish recipe in 1916, Jack renames his older Peychaud’s recipe the American one, which is to say, that derived from New Orleans. See no. 249 (following).