53. Brant Cocktail

My interpretation:
  2.25 oz Courvoisier VSOP
  0.75 oz Hiram Walker Creme de Menthe
  1 dash Angostura bitters

Shake with ice, strain, garnish with twisted lemon peel. — This classic cocktail recipe with a portmanteau name (from Brandy + Mint), otherwise known as a Stinger, is taken up by Jack in his 1916 edition, presumably from Straub 1914.
 
 

52. Brandy Cocktail

My interpretation:
  3 oz Courvoisier VSOP
  1 dash Angostura bitters

Fill mixing-glass half full of ice, stir, strain, serve. Garnish with lemon rind if desired. — A nice, simple classic. The 1908 Edition of Jack’s Manual is significantly different enough to warrant inclusion, and shows the proclivity toward simpler, less finnicky, and stronger or drier drinks:

 If you have Boker’s bitters, or a decent imitation, and some gum syrup on hand, this would probably be preferable, and is surely more historic. Nevertheless, here is the 1933 version:
 

35. Bird Cocktail

My interpretation:
  1.25 oz Pierre Ferrand Dry Curaçao
  1.75 oz Courvoisier VSOP.

Shake well (20 seconds) with ice, strain, serve. Garnish with orange peel. — Not a Cocktail technically, but a simple duo using curaçao as a sweetener. According to Elemental Mixology, Curaçao brun is simply curacao dyed to resemble the color of the mature brown orange. I estimate the use of the authentic ingredient (all but unavailable) would have a darkening effect on the color, but minimal effect on the taste.
 

32. Between-the-Sheets Cocktail

My interpretation:
  2.0 oz Courvoisier VSOP
  0.5 oz Cointreau
  0.25 oz Myers’s Rum
  1 T fresh lemon juice

Shake well (20 seconds) with ice, strain, serve.

10. Antilles Cocktail

 

My interpretation:
  0.75 oz Yzaguirre Blanco
  0.75 oz Martini & Rossi Extra Dry
  1.25 oz Courvoisier VSOP
  1 dash Noirot Orange-Flower Water

I substitute the Yzaguirre Blanco for the sweet vermouth. Fine ice is achieved with bag and mallet. I also add an orange twist garnish for visual interest to match this gustatorily interesting mixture.