307. Royal Smile Cocktail

My interpretation:
  2 oz Castle & Key Dry Gin
  2 T orange juice
  1 egg white

Beat egg white and orange juice briefly, then add gin. Shake well (30 seconds), strain into claret glass, serve. — There are different recipes by this name, to which is variously appended, or not, the epithet “Cocktail.” Straub has a “Royal Smile,” implied to be a cocktail, consisting of apple brandy, dry vermouth, grenadine, and lime (or lemon) juice shaken with egg white and served in a claret glass. McElhone has similar, replacing the dry vermouth with gin. In fact, JM 1912, where we first find our present recipe, has that recipe also, but without the “Cocktail” epithet, and without the egg white:

 The applejack-gin-grenadine-sour (here lemon instead of lime) omits the egg (as does the Old Waldorf) and makes it essentially a Jack Rose stiffened with a little gin—but Jack’s Jack Rose has a squirt of seltzer. Meanwhile, the Royal Smile Cocktail here is written out, unusually, in 19th-century paragraph form, is an orange blossom with egg white, served in the other drink’s claret glass. — I believe this cocktail has its cousin in the Savoy “Royal Cocktail No. 1” which gives lemon juice and powdered sugar instead of orange juice, and uses the whole egg (with the yolk); the color would be about the same, and an inaccurate visual memory of the drink’s preparation might explain the difference. This in turn is related to the Royal Fizz, which adds seltzer. Indeed, the drink resembles the basis of an orange-gin fizz minus the fizz. The present recipe might well be of Jack’s own devising.

 

36. Bishop Cocktail

First of all you will note that, whatever his source, Jack’s Manual (1933), in his Cocktail section (* the recipe appears a second time correctly in the Miscellaneous section, p. 155, with the addition of orange juice) has the rum and claret reversed. Historically, as seen in earlier sources, e.g. Kappeler, the cold mixed drink called a Bishop (not a cocktail) is predominantly wine with rum as an afterthought. Straub himself has the error in his 1914 crib-sheet manual (did he copy this error from Jack somehow, or was it the reverse?). In any case, both the 1908 and 1910 editions of Jack’s Manual have the recipe correct (in more ways than one):

My interpretation of the 1933 version (assuming wine / rum reversal to be a typo), which attempts to bring this drink closer to cocktail territory:
  3 oz. red wine
  1 tsp. sugar syrup
  1 tsp. Myers’s Rum
  1 T fresh lemon juice.

Shake with cracked ice, strain, serve. Garnish with lemon slice. — Note that the original recipe calls for the drink to be served on fine or broken ice in a claret glass, dressed with seasonal fruit. Kappeler adds seltzer along with the straws. Ideally, following the 1908 instructiosn, it would look something like this (along with whatever seasonal fruits):

The photo below represents the incorrect 1933 version, which is in effect a vinous, citrusy rum drink.