325. Sir Walter Cocktail

My interpretation:
  1 oz Bacardì silver (Appleton Estate)
  1 oz Christian Brothers Sacred Bond (Copper & Kings Brandy)
  1 tsp fresh lemon juice
  1 tsp Pratt Standard grenadine (Jack Rudy grenadine)
  1 tsp Pierre Ferrand dry curaçao

Shake 30 seconds with ice, strain into cocktail glass, serve. — I tried this twice, once with white rum, once with Jamaican. Both were good, as may be expected from sweet-leaning a dual-liquor proto-tiki drink with a tart tinge. The peculiar wording betrays the quasi-punch recipe as a direct borrowing from McElhone’s Barflies & Cocktails (1927). It is also found in the Savoy Cocktail Book (1933) with a similar recipe.
 

273. Philadelphia Cocktail

My interpretation

  1 oz Aria American Dry Gin

  1 oz Lustau Vermut

  1 dash Pierre Ferrand Dry Curaçao

Stir with ice, strain into cocktail glass, serve. — This recipe first appears in Straub 1913, by the same description (Martini with a dash of curaçao) and from Straub is borrowed into JM 1916. In Straub, however, a dash of Orange Bitters is included in the recipe. I have interpreted the curaçao as a substitute for the bitters, but it would be perhaps more justifiable to see both involved here. Note also that in earlier editions of Jack’s Manual, there is a drink called Philadelphia Bronx, which is essentially a sort of Perfect served in an Old-Fashioned glass and topped off with ginger ale.

268. Pat (Pat's) Cocktail

My interpretation:
 1 oz Aria American Dry Gin
 0.75 oz Casa Mariol Vermut
 1 dash Pierre Ferrand Dry Curaçao
 1 dash Angostura bitters

Stir with cracked ice, strain into bar glass, stein, or cocktail glass, garnish with lemon twist, serve. — This Martinez-like recipe, a JM 1908 original apparently designed for a customer and variously called Pat’s or Pat Cocktail (perhaps related to the Savoy recipe by the same name), is a little scant on details, but on closer inspection probably describes a lowball drink, best served in a whisky glass or small stein (6-8 oz glass with handle). In 1933, the recipe has been altered or accidentally distorted, since the 40% percent is in all previous cases Dry Vermouth, and the 10% Sweet Vermouth is omitted, so that the 40% is given to Sweet Vermouth. The specification of bar glass or stein has also been omitted:

Jack’s Manual 1908

Jack’s Manual 1912

Jack’s Manual 1916

Jack’s Manual 1933 (interpreted)

Jack’s Manual 1912–1916

265. Parisian Blonde Cocktail

My interpretation:
  1 oz Myers’s Rum
  0.66 oz Pierre Ferrand Dry Curaçao
  0.33 oz light cream

Shake 20-30 seconds with broken ice, strain into cocktail glass, serve. — This creamy, orangey dessert Trio, which resembles a Panama Cocktail with substitution of curaçao for cacao, first appears in the Savoy Cocktail Book (1930), from thence being taken into JM 1933.

259. Oyster Bay Cocktail

My interpretation:
  1 oz Aria American Dry Gin
  1 oz Pierre Ferrand Dry Curaçao

Fill mixing-glass half full of cracked ice, shake 10 seconds, strain into cocktail glass, serve. — This gin and liqueur Duo, named for the locality near New York, appears with the first JM in 1908. Straub 1913 includes it, specifying white curaçao (for this effect, Cointreau might be substituted). Another drink by this name bears little resemblance.

253. Olympic Cocktail

My interpretation:
  1 oz Copper & King’s Brandy
  1 oz Pierre Ferrand Dry Curaçao
  2 T (1 oz) fresh orange juice

Fill mixing-glass half full of cracked ice. Shake well (20 seconds), strain into cocktail glass. — This Brandy-based brunch tipple, a sort of punch or blossom, is a late addition to Jack’s repertoire, first found in Barflies & Cocktails (1927) in a ratio of equal thirds, where it is attributed to Hoffman House alumn Frank Meier who ran the bar at the Ritz, Paris. Thus it is probably named for the Summer Olympic Games held in Paris in 1924. The equal proportion recipe also shows up in The Savoy Cocktail Book (1930). It is probable that the same recipe is meant here, with the whole orange yielding about 1 oz of juice.
 

251. Old Fashioned Cocktail

The recipe speaks for itself. 100% liquor suggests 2 oz, though this may be adjusted according to the glass (rather adjust the glass and ice than the liquor, though!). The 1908 garnish is a lemon twist. Generally the instructions continue unchanged, even being imitated by Straub in 1913/1914. Barflies & Cocktails (1927) still shows the later popularity of the squeezed lemon peel, but specifies caster (granulated) sugar in place of cut loaf sugar. Either will do. What won’t do is a syrup instead of sugar. The mixing of the sugar and water in the glass is one defining characteristic of the Old Fashion(ed). The curiosity here is the inclusion of Curaçao, which is unknown elsewhere, neither in Strau, nor in Harry’s book, nor in the Old Waldorf book, the latter of which gives an interesting anecdote (besides specifying a small spoon, like the Junkins):

 Thus the dash of Curaçao must be considered unique to Jack Grohusko, perhaps suggested from an earlier old-fashioned or otherwise “fancy” or “improved” preparation of liquor, for which Curaçao and Maraschino were so often called on to play the augmenting role. Nevertheless, a change in the garnish is not noted until 1933, after Prohibition, when we are suddenly met with the fanciful orange-lemon-cherry garnish. In 1931, however, the Savoy Cocktail Book specifies in addition to the lemon twist a slice of orange. This fits happily with Jack’s unique use of curaçao alongside bitters. The orange-lemon-cherry garnish, and the drink overall, is prophetic of the direction it would take by the middle of the century.

 I include pictures of the four versions mentioned specifically, though obviously others are intimated (e.g., Scotch, Tom gin, Irish whisky, apple brandy).

174. Honolulu Cocktail

 My interpretation:
  1 tsp powdered sugar
  1 T orange juice
  1/2 T lime juice
  1 dash Pierre Ferrand Dry Curaçao
  1 dash Angostura bitters

Shake with ice, strain, garnish with lemon twist, serve. — The original recipe appearing in Jack’s Manual 1908 and continued in 1910 is quite different, resembling more a whisky highball:

The realization of this recipe’s similarity to the Whisky Highball in the more organized 3rd Edition (1910s) must have led to the new, more Tropical-inspired, gin-based, citrus-heavy recipe that continues thereafter, and which seems more prescient of the tiki style that would shortly develop.

166. Hawaiian Cocktail

My interpretation:
  2 oz Aviation American Gin
  3 dashes Pierre Ferrand Dry Curaçao
  0.5 oz fresh orange juice

Shake 30 seconds with ice, strain into cocktail glass, serve. — This recipe, like the previous one, appears only in JM1933 and seems to be borrowed from the Savoy Cocktail Book (1930), which specifies 4:2:1 ratio of gin, juice, and curacao. A lower portion of juice and the addition of curaçao provides a minimal distinction from the Harvester. One sometimes sees a Hawaiian Cocktail today made with a little pineapple juice rather than orange. This Blossom-style drink should not be confused with the Blue Hawaiian, which features rum and coconut along with pineapple.
 

163. Harvard Cocktail

My interpretation:
  1 oz Lustau Amontillado
  1 oz Dolin Rouge
  2 dashes Angostura bitters
  2 dashes Pierre Ferrand Dry Curaçao

Pour ingredients into (large = 12 oz?) mixing-glass, add ice, stir, strain into cocktail glass, garnish with twisted lemon peel, serve. — This cocktail, now normally known in its brandy (rather than sherry) form, first appears in JM 1910s (Third Edition). The brandy version in the 1935 Waldorf-Astoria book specifies the addition of siphon water.
  

156. Green Room Cocktail

My interpretation:
  1.5 oz Dolin Dry
  0.5 oz Western Grace Brandy
  2 dashes Pierre Ferrand Dry Curaçao

Shake well (30 seconds) with ice, strain into cocktail glass, serve. — This shim or lighter drink, named for the musician’s or actor’s private lounge behind a stage, resembles a Cup, being based on aperitif wine braced by a portion of brandy and flavored with curaçao, only without the ice. It seems to have been borrowed for JM 1933 from the Savoy Cocktail Book (1930) where it is called “a great favourite with mummers.”
 

137. Five Fifteen Cocktail

My interpretation:
  1 oz Dolin Dry
  0.75 oz Pierre Ferrand Dry Curaçao
  0.25 oz heavy cream

Shake well (30 seconds) with ice, strain into cocktail glass, serve. — This lighter after-dinner cocktail first appears in JM 1933 from an unknown source.

 

132. Fancy Brandy / Gin / Whisky Cocktail

 The next recipe is a category or style of service specifying any of three base liquors. My interpretation:
  2 oz Western Grace brandy, Gin Lane 1751 London Dry, or Old Forester Signature
  1 dash gum syrup
  1 dash Pierre Ferrand Dry Curaçao
  1 dash Angostura bitters

Shake (sic) with ice, strain, twist lemon peel over drink, garnish, and serve. — This recipe, also copied by Straub in 1913, continues unchanged from JM 1908. Especially good if you like cloudy, aerated liquors!

128. Evans' Cocktail

 My interpretation:
  2 oz Hochstadter’s Straight Rye
  1 dash Pierre Ferrand Dry Curaçao
  1 dash Rothman & Winter Apricot Liqueur
  1 dash Fee Brothers Cardamom Bitters (Boker’s Style)

Fill mixing-glass with cracked ice, stir 30 seconds, strain into cocktail glass, serve. — This JM 1908 standby, a variation on a traditional “fancy” whisky cocktail, originally called for Boker’s Bitters, though this specification soon fell away before the 2nd edition in 1910 (I use Fee Brothers cardamom in tribute to this, and it fits really well with the profile). The apostrophe in the name was added in 1933. Straub borrows the recipe in 1913, omitting bitters altogether. Note that I have taken apricot brandy to indicate the sweeter, fruitier brandy-based liqueur, rather than a drier brandy distilled from apricots; this is supported by the small dosage required, suggesting a more flavorful quality.
 

90. Clifton Cocktail

 

My interpretation:

   1.5 oz Bulleit Rye

  1.5 oz Noilly Prat Extra Dry

  1 dash Angostura bitters

  1 dash Pierre Ferrand Dry Curaçao

Stir ingredients with 1/2 glass cracked ice (for a wetter stir), strain into cocktail glass, and serve. — This recipe goes back to the original JM 1908. The only, and not insignificant, change is the switch from Sweet to Dry Vermouth in the JM 1916, no doubt after the influence of Straub 1913/1914. Originally the drink was a Manhattan riff. Note JM 1908 and 1910:

Straub 1913 (Note corrected spelling):

 

Compare JM 1916 (without Straub’s spelling, but with his French Vermouth; also, retaining generic Curaçao for Straub’s Brown Curaçao):

 

And finally, my version of the later recipe:

 

79. Chinese Cocktail

My interpretation:
  1.5 oz Jack Rudy grenadine
  1.5 oz Myers’s Rum
  2 dashes Angostura bitters
  4 dashes Luxardo maraschino
  4 dashes Pierre Ferrand Dry Curaçao

Shake well (20 seconds) with broken ice, strain into cocktail glass. — The Chinese Cocktail was added to the JM 1933 without precedent in previous editions of the Manual. The proportions on such drinks with multiple dashes of this and that are best kept when we take into account that the original jigger is 2 ounces. Thus in increasing the drink volume for modern taste to about 3 ounces total, the bitters and minor additions may also need adjustment.
 

51. Bornn’s Cocktail

My interpretation:
  1.5 oz St. George Botanivore
  1.5 oz Martini & Rossi Rosso
  1 dash Pierre Ferrand Dry Curaçao

Stir with broken ice, strain, serve. Garnish with twisted orange peel if desired. — This drink appears in the first JM 1908 with Ballor vermouth and a “high and dry” gin and brown curaçao. In 1916 the sponsored M&R vermouth and Gordon’s dry come in, and in 1933, curaçao brun being presumably more difficult to obtain, the brown color is dropped from the prescription (though not in a few other recipes). This is a decent house variation on the classic (sweet) Martini.