370. Waxen Cocktail

My interpretation:
  0.5 oz Gine Lane 1751 Old Tom Gin
  0.5 oz Cocchi Vermouth
  0.5 oz Laird’s Bonded Apple Brandy
  0.5 oz Yellow Chartreuse

Fill mixing-glass with ice, stir, strain into cocktail glass, serve. — This recipe first appears in Straub 1913 and is borrowed from thence for JM1916. The same recipe is found in McElhone’s Barflies . . . under the name “Warday’s” with the notable and in fact sensible reduction of chartreuse to 1 tsp., leaving the rest in equal thirds (about 0.75 oz each). That recipe and name are reproduced exactly in The Savoy (1930). While the Warday’s Cocktail is rightly deserving some attention today, it is well to note that Straub and Grohusko did it first, sort of, and to give credit where due. They may be independent creations, but I find it unlikely, given their proximity in the alphabet. The Waxen is also getting attention here and there.

357. Union League Cocktail

My interpretation:
  1.25 oz Gin Lane 1751 Old Tom
  0.75 oz Offley Tawny Port
  1 dash Fee Brothers Orange Bitters

Fill mixing-glass half full with ice, stir well (about 30 seconds), strain into cocktail glass, serve. — The Union League comes to JM1916 from Straub 1913/1914, where it has the slightly stronger ratio of 2:1 rather than 3:2. It is named for one of the famous conservative clubs, perhaps that in New York on Union Square, which has since moved; though since this recipe is found first in Straub, who spent time in Chicago, that Union Club may be the originator. Its similarity to Kappeler’s Princeton Cocktail is notable (Jack’s is a Gin Cocktail topped with Seltzer), except that he layers in the port neatly instead of stirring it in. The Union League is all but forgotten as such (a brand new, impostor “Union League” with whisky and orange juice is now being promoted), with the Princeton slightly more common. The most famous Gin+Port drink at present seems to be the more citrusy Crimson.

 

354. Tuxedo Cocktail

My interpretation:
  1.5 oz Gin Lane 1751 Old Tom Gin
  1.5 oz Dolin Dry Vermouth
  3 dashes Angostura bitters
  1 dash Luxardo maraschino
  1 dash St. George absinthe verte

Fill mixing-glass half full with ice, stir well (about 30 seconds), strain into cocktail glass, add cherry (here Amarena), serve. —This heavy-hitter classic cocktail from the Tuxedo Club, NY, is offered by Grohusko in a redder, more heavily bittered incarnation. Straub 1913 sees Jack and raises him a barspoon of sherry wine (authentic secret or misguided allusion to the Tussetto? See previous post). McElhone garnishes this with a lemon twist. Craddock (in the No. 2 by this name) has cherry and expressed lemon peel, but the drink is shaken. For further information, see Difford’s detailed post.
 

312. St. John Cocktail

My interpretation:

  1 oz Gin Lane 1751 Old Tom Gin

  1 oz Casa Mariol Vermut Negra

  1 dash Fee Brothers Orange Bitters

Stir with ice, strain into cocktail glass, serve. — The second of the three “saints” from the analogous section of Straub, this slightly sweeter Martini varies depending on the Martini recipe referred to. In Straub, it’s a 2:1 sweet vermouth Martini. Grohusko’s Martini is, as typical, adjusted to 1:1, favoring a cheaper mixture (or less-inebriated customer!).