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.
  

162. Hart Cocktail

My interpretation:
  0.75 oz Castle & Key London Dry Gin
  0.75 Dubonnet
  0.67 (2/3 jigger) Dolin Rouge Sweet Vermouth 

In mixing-glass with ice stir, strain into cocktail glass, serve. — As the laconic instructions suggest, this recipe comes from Straub 1913, where it is given in measurements of perfect thirds, thence to JM 1916 where the sweet vermouth portion is reduced slightly in proportion to the others.
 

159. Hall Cocktail

My interpretation:
  0.75 oz Dolin Dry
  0.75 oz Dolin Rouge
  0.66 oz Castle & Key London Dry

Stir with ice, strain into cocktail glass, garnish with olive. — This perfect martini riff with olive garnish first appears in Straub 1913 in equal parts (1/3 jigger each ingredient), from which it was borrowed for JM 1916 with a slight reduction in gin. Presumably this was to enable easier measuring using Jack’s particular bar equipment; or else he may have thought that such a miniscule reduction of gin would result in substantial savings for his pocket. The old method calls for dropping the unadorned olive in the empty glass and pouring over it the contents of the mixing-glass.
 

153. Good Fellow Cocktail

My interpretation:
  1 oz Henry McKenna Bourbon Aged 10 Years
  1 oz Dolin Rouge
  1 dash Angostura bitters
  1 dash homemade Calisaya

Stir well (20–30 seconds), strain into cocktail glass, serve. — This cocktail first appears in Straub 1913 and is borrowed without change in JM 1916. The whisky formerly specified was Green River, which was touted as producing no headaches.
 

143. Fourth Regiment Cocktail

My interpretation:
  1 oz McKenna 10 Year Bonded Whisky
  1 oz Dolin Rouge
  1 dash Regan’s Orange Bitters
  1 dash Angostura bitters
  1 dash Bitter Truth celery bitters

Shake with ice, strain into cocktail glass, garnish with lemon peel, serve. — This classic Manhattan riff comes to JM 1916 from an unknown source, not appearing in Straub 1913. While it is usually made with Rye these days, I take Jack’s generic whisky as an invitation to defy the trend, and the experiment is successful on the whole, the celery working nicely with the flavors of the bourbon.
 

139. Flushing Cocktail

My Interpretation:
  1.5 oz Western Grace brandy
  1 oz Dolin Rouge
  1 dash homemade gum syrup
  1 dash Angostura bitters
  1 lemon peel

Stir with cracked ice, strain into Old Fashioned glass with large ice, express lemon peel and garnish. — A sweetened brandy Manhattan served down, this recipe appears first in Straub 1913 with a 2:1 ratio of brandy to vermouth. For his 1916 edition, Jack adjusts the ratio to 3:2.

133. Farmer’s Cocktail

 My interpretation:
  1.25 oz Castle & Key London Dry
  0.75 oz Dolin Dry
  0.5 oz Dolin Rouge
  1 dash Angostura

Fill mixing-glass 1/3 full with cracked ice,  frappé (shake with fast, short strokes, rotating mixing-glass), strain into cocktail glass, serve. — This Perfect Martini riff produces a bit more than usual to accommodate more easily the precise proportions, so I use a small wine, but it could be divided up into two vintage glasses. Its first appearance is in JM 1908, calling for Chappaz and Ballor as the preferred vermouths. Straub 1913 reproduces the recipe.
 

130. Express Cocktail

My interpretation:
  1 oz The Famous Grouse
  1 oz Dolin Rouge
  1 dash Regan’s Orange Bitters

Shake with ice, strain into cocktail glass, serve. — This Rob Roy riff, substituting orange bitters for angostura, appears in Straub 1913, from whence it is borrowed by JM 1916.
 

126. Emerald Cocktail

My interpretation:
  1 oz Jameson Caskmates Stout Edition
  1 oz Dolin Rouge
  1 dash Fee Brothers Orange Bitters

Fill mixing-glass with ice, stir, strain into cocktail glass, and serve. — Borrowed from Straub 1913 for JM 1916 without alteration. A Bobbie Burns riff substituting orange bitters for Benedictine.

124. Dutch Charlie's Cocktail

My interpretation:
  1 oz Hochstadter’s Straight Rye
  1 oz Dubonnet
  0.5 Dolin Rouge
  2 dashes Angostura bitters

Fill mixing-glass with ice, stir 30 seconds, strain into cocktail glass, serve. — From Straub 1913, this vinous Manhattan riff was borrowed for JM 1916, changing the original 1:1:1 recipe to 2:2:1.
 

121. Duchess Cocktail

My interpretation:
  0.75 oz Dolin Rouge
  0.75 oz Noilly Prat Extra Dry
  0.75 oz St. George Absinthe Verte

Fill shaker with cracked ice, shake well (about 20 seconds or 30 shakes), strain into cocktail glass, and serve. — This aggressive recipe was first borrowed from Straub 1913 into JM 1916 as the “Dutchess” and is also found in the Savoy Cocktail Book. The Waldorf-Astoria Bar Book (1935) adds a dash of orange bitters to no avail. No attempt to change or refine the ratio was ever made until modern times, when the taste of the day prefer a 3:3:1, with the absinthe taking more of a backseat (the attempt being made, anyway). However, sufficient shaking on fine or cracked ice will yield a palatably diluted mixture both bracing and refreshing, and even pleasant to the more ardent devotees of anise.
 

116. Dorr Cocktail

My interpretation:
  1.5 oz Hawthorn’s London Dry Gin
  0.75 oz Martini & Rossi Dry Vermouth
  0.25 oz Dolin Rouge

Fill mixing-glass half-full of fine (chipped) ice, shake, strain into cocktail glass, garnish with orange peel; serve. — A cold, diluted perfect martini riff, easy on the sweet vermouth, unchanged from its first appearance in JM 1908.
 

101. Consolidated Cocktail

My interpretation:
  1.5 oz Castle & Key London Dry Gin
  0.5 oz Dolin Rouge

Shake well (20 seconds) in mixing-glass filled with ice, finely strain, serve. — Earlier instances of this JM staple recipe include the necessary instructions, e.g., JM 1908:

The pale amber color and cloudy is thus due to aeration (as well as lighting). A riff on a “sweet martini,” it could thus be seen as a sweet version of the Cushman (a 3:1 shaken dry martini).
 

97. Cold Deck Cocktail

My interpretation:
  1.0 oz Asbach Uralt
  0.5 oz Hiram Walker Crème de Menthe
  0.5 oz Dolin Rouge 

Fill mixing-glass with broken ice, shake well (20 seconds), strain into cocktail glass, serve. — This trio, named after a card-playing term and previously appearing the Savoy Cocktail Book (1930), is a variation on the Stinger / Brant theme, adding a little depth with the vermouth while maintaining the sweetness.