377. White Rat Cocktail

My interpretation:
  1.5 oz Copper & Kings Absinthe Blanche
  0.5 oz Hiram Walker Anisette

 Fill mixing-glass with cracked ice, shake well (about 30 seconds), strain into cocktail glass, serve. — This glowing anise Duo first appears in JM 1908 with (strangely mangled) Ojen or white absinthe and Anise topped with soda, making in effect a non-bittered Ojen cocktail:

Perhaps following Straub 1913/1914, who is known for simplifying, leaving out information, or otherwise altering Grohusko’s recipes (cf. Brooklyn Cocktail, infamously), JM1916 drops the carbonic or soda as well as the specification of white absinthe. The effect of these two ingredients by themselves resembles that of a sweeter Ojen Spanish absinthe. The simplified recipe finds its way into later books such as Judge Jr.’s Noble Experiments (1930).

91. Clove Cocktail

My interpretation:
  1.5 oz Cocchi Vermouth di Torino
  1.5 oz Plymouth Sloe Gin
  1 tsp Remy Martin VSOP

Shake with ice, strain into cocktail glass, and serve. — This is a recipe, not in JM 1910 or earlier, is from Straub, and is essentially the same as the Clare Cocktail (or Duo) but that it is shaken, not stirred. For more variation and interest I am trying the Cocchi amber vermouth here, and cognac instead of my standard German brandy. I like the colder, thinner feel here with the slight bitterness and the nice layer of foam from shaking.

 

87. Clare Cocktail

My interpretation:
  1.5 oz Plymouth Sloe Gin
  1.5 oz Yzaguirre Rojo
  1 barspoon Asbach Uralt

Stir well (20 seconds) in mixing-glass full of cracked ice; strain into glass, serve. — This inoffensive postprandial Duo with a brandy flourish, essentially a riff on the Blackthorne Cocktail, entered JM 1916 from Straub 1913/1914.
 

45. Blanche Cocktail

My interpretation:
  1.25 oz Cointreau
  1.25 oz Pierre Ferrand Dry Curaçao
  0.5 oz Romana Sambuca

Shake well (20 seconds), strain into glass. — A dessert duo or trio which should be called simply a Blanche, this is a fine drink, if a little sweet. It is also a post-Prohibition newcomer to the Jack’s Manual, not appearing in earlier editions. Other sources suggest that the drink may originally have called for absinthe blanche, or white absinthe, rather than anisette. Also, it may have originally called for clear curaçao and hence had a white rather than pale orange appearance.

39. Black Hawk Cocktail

My interpretation:
  1.5 oz Bulleit 95 pf Rye
  1.5 oz Plymouth Sloe Gin

Fill mixing-glass with cracked ice, stir, strain, serve in cocktail glass. — Note, this is technically a duo, not a cocktail, and might best be called simply a Black Hawk.