141. Four-Dollar Cocktail

My interpretation:
  1 oz Gin Lane 1751 London Dry
  0.5 oz Dolin Dry
  0.5 oz Cocchi Vermouth di Torino

Stir in mixing-glass half-full of ice, strain into cocktail glass, serve. — This recipe, first appearing in laconic Straub 1913 (we have added the instruction to stir with ice) and borrowed for JM 1916, is the definition of a Perfect Martini, that is, a Martini with equal parts of sweet and dry vermouth. The name is humorous. At the time of Straub, a cocktail was about 20 cents, in 1933 about 30 on average. In today’s dollars, that would make this a Hundred Dollar, or Two Hundred Dollar, cocktail; perhaps Double Benjamin rolls of the tongue better?

136. Fine and Dandy Cocktail

My interpretation:
  1 oz Gin Lane 1751 London Dry
  1 oz Cointreau
  1 dash Angostura bitters
  1 T lemon juice.

Shake well (30 seconds) with ice, strain into cocktail glass, serve. — This cocktail, new to JM 1933, previously appears in the Savoy Cocktail book 1930. It is essentially a White Lady with addition of bitters.
 

134. Favorite Cocktail

My interpretation:
  3 sprigs of mint
  2 oz Gin Lane 1751 London Dry
  5 oz Hansen’s Ginger Ale
  2 T fresh lime juice

Muddle mint with gin and lime juice in bottom of highball glass. Add 2–3 large ice cubes and fill with ginger ale. Serve with straw. — This recipe, a sort of Cooler or minted Buck resembling a larger version of the Clarendon “Cocktail” above, first appears in JM 1916 from an unknown source, though similar to a number of variously named long drinks of the type which continues to be popular with other, especially exotic, base liquors. It is clearly unrelated to the Favourite in the Savoy Cocktail Book. The specification of “imported” ginger ale is curious, and may indicate the spicier ginger beer of, e.g., British, Australian, or Jamaican origin.
 

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!

131. Fairbanks Cocktail

My interpretation:
  1 oz Gin Lane 1751 Lond Dry
  0.5 oz Dolin Dry
  0.5 oz Rothman & Winter Apricot
  1 dash lemon juice
  1 dash Jack Rudy Grenadine

Shake well (30 seconds) with ice, strain into cocktail glass, garnish with cherry (here Amarena). — The first recipe to appear in Jack’s Manual under this name resembled the Evans with a larger portion of Apricot:

After 1916, Jack must have gotten wind that Douglas F. didn’t drink this one, or else he was corrected by the 1930 Savoy Book, whose Fairbanks No. 1 this recipe closely resembles; the Savoy’s gin-based Fairbanks No. 2 does not, however, resemble the old Rye and Apricot one. Straub has the Rye-Apricot-Boker’s recipe and further specifies using an Old Fashioned glass. Pictured here is the later 1933 recipe in the Savoy Cocktail-Book style.

122. Duke Cocktail

My interpretation:
  1.5 oz Gin Lane 1751 London Dry
  1 oz Martini & Rossi Extra Dry

Fill mixing-glass with ice, stir, strain into cocktail glass, serve. — This cocktail, essentially a gin-heavy Dry Martini (see above), appears first in Straub 1913 as a 2:1 High & Dry to Dry Vermouth. JM 1916 reproduces this with the slight variation of proportions as seen here, rounding the 66:33 to 60:40 and thereby slightly upping the Vermouth component, but not significantly. The Savoy Cocktail Book features under the name “Duke” a cocktail almost entirely different, except that it also contains Dry Vermouth; neither is there any apparent relationship to the Duchess Cocktail (also above).
 

120. Dubonnet Cocktail

My interpretation:
  1 oz Gin Lane 1751 London Dry
  1 oz Dubonnet Rouge (US)

In mixing-glass 1/2 full of cracked ice stir 20 seconds with even stroke, strain into cocktail glass, serve. — In 1908, this somewhat controversial cocktail (spelled Doubonnet at first) has the instructions “Twist of orange peel, shake, strain, and serve.” The instruction continues unimpeded until 1916, when it is revised in no uncertain terms: “Stir well, don’t shake.” This correction could not have come from Straub 1913, which also calls for shaking; yet 1916 may have Straub in mind when it further specifies “No bitters of any kind,” since Straub’s recipe (and perhaps others’) called for orange bitters. The Savoy Cocktail Book calls only for stirring and straining. Thus in JM 1916 we have a clean break from past JM tradition with a proper stir replacing the shake, no twist of orange peel, and no bitters. It is a clean drink of the connoisseur who likes his Dubonnet to be unadulterated. NB: No attempt to shake or add orange products was made in the pictured cocktail.
 

118. Dream Cocktail

My interpretation:
  2 oz Gin Lane 1751 London Dry
  1 dash D.O.M. Benedictine
  1 tsp powdered sugar
  1 T lemon juice
  1 pasteurized egg white 

Shake well with ice (I like the reverse dry shake here, it requires little practice and results in a good foam), strain into claret glass, goblet, or stemware with about 5 oz capacity. — Like the Clover Club, this is a Gin-based drink featuring citrus and egg white froth, resulting in a nice creamy Sour, augmented with a dash of honey-spice from the Benedictine. In the source, again, Straub 1913, and again in JM 1916, the liqueur is not specified, implying perhaps that the drink might be made with any liqueur preferred by the customer or barkeeper.