367. Ward Eight Cocktail.

My interpretation:
   1.5 oz Bulleit Rye
   1 tsp Jack Rudy Grenadine
   2 T orange juice
   1 T lemon juice

Shake well (30 seconds), strain into cocktail glass, serve. — This venerable (ca. 1898) Bostonian, spirit-forward take on a Whisky Sour with grenadine appears in no previous edition of Jack’s Manual. It appears, e.g., in Cocktails and How to Mix Them (1922) by “Robert of the Embassy Club.” The Mr. Boston Bartender Guide was, of course, not printed until 1935.

340. Sunshine Cocktail

My interpretation:
  1.5 oz Beefeater London Dry Gin
  0.5 oz Noilly Prat Extra Dry Vermouth
  1 tsp lime juice
  1/2 tsp Jack Rudy Grenadine
  1 egg white

Shake vigorously with a little ice about 45 seconds, strain into claret glass or 5-6 oz stemmed glass, serve. — This gin-and-lime brunch recipe, resembling a frothed up, fancy Gin Daisy/Sour, first appears in Straub 1913 with some additional details (Old Tom gin, 2-person drink), whence it finds its way into JM1916. An unrelated drink by this name in Barflies & Cocktails (1927) is essentially a brandy-rum sour. The 1931 Old Waldorf Bar Days has a somewhat related Sunshine amounting to a lemon-lime silver fizz in a lemonade glass, omitting sweetener. Modern drinks bearing this name are unrelated, or perhaps derived from McElhone’s recipe.
  

330. Society Cocktail

My interpretation:
  1.25 oz Beefeater Gin
  0.75 oz Dolin Dry
  1 dash Jack Rudy Grenadine

Fill mixing-glass with broken ice, shake, strain into cocktail glass, serve. — This martini with a dash of grenadine first appears in Straub 1913 and is borrowed for JM 1916.
 

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.
 

319. S. G. Cocktail

My interpretation:
  1 oz William Wolf Rye
  1 oz fresh lemon juice
  2 T fresh orange juice
  1 tsp Jack Rudy grenadine

Shake well, strain into cocktail glass, serve. — This classic punch-style recipe, too sweet for a Sour, too sour for a Blossom, is found in McElhone’s Barflies & Cocktails (1927) in an equal-thirds formulation, where it is described as being popular among the Scots Guards, hence the initials. The Savoy (1930) changes the rye to Canadian Club whisky (i.e., Canadian rye).

305. Rose Cocktail

My interpretation:
  1 oz (overfull) Castle & Key Dry Gin
  0.5 oz (scant) Jack Rudy grenadine
  0.5 oz (scant) fresh orange juice

Fill shaker half-full with cracked ice, shake 20-30 seconds, strain into cocktail glass, serve. — This recipe (the name has been taken for many differing recipes of various qualities) is first found in Straub 1913. The Savoy Cocktail Book (1930) attempts to gather most of these. What they all have in common is dry gin, and several of them, grenadine (being helpful for achieving the right color). The main division is English vs. French, the former being a kind of punch or blossom, the latter distinguished by having some kind of cherry ingredient (either kirsch or cherry brandy) along with something to weaken or sweeten (vermouth or grenadine). The English is reflected in our recipe in the punchlike mixture of succulent orange juice, grenadine for color and sweetening (shared with the French family of Roses) and gin, of course. The Savoy English recipe is a more complex punch: lemon, grenadine, apricot, dry vermouth, dry gin. The Old Waldorf Bar Days (1931) version is an outlier, simply 4:1 dry gin and Grand Marnier. The modern Rose adopted by the IBA shows that the French won out, and is traced back to McElhone’s recipe in Barflies and Cocktails (1931)—2/3 dry vermouth with a little kirschwasser and redcurrant syrup (generally replaced by grenadine today). Adding absinthe to our recipe makes it essentially a Monkey Gland, another of McElhone’s creations. Replacing grenadine with orange liqueur or sweet vermouth gives us an Orange Blossom. Here is an interesting survey of Rose cocktails.

278. Pink Lady Cocktail

My interpretation:
  1 oz Aria American Dry Gin
  1 oz Laird’s Blended Applejack
  2 tsp Jack Rudy Grenadine / 1 tsp Rose’s Grenadine
  1 T fresh lime juice

Fill mixing-glass with ice, shake 30 seconds, strain into cocktail glass, serve. — This beguiling ride with a pretty paint job, Liquor in the front seat, and a Sour in the back, is first found in Straub 1913 and borrowed for JM1916. Barflies & Cocktails (1927) gives the recipe as brandy, gin, grenadine, and egg white (no lime juice). The Savoy (1930) version consists simply of gin, grenadine, and egg white without lime, applejack, or brandy. In all cases, as usual, the choice of grenadine, and its quantity, will require adjustment in order to obtain the proper color. In any event, you will want a color somewhere between the two examples below, with a flavor more approximating the first:

238. Millionaire Cocktail

My interpretation:
  1.5 oz Rittenhouse Rye
  1 egg white
  1 tsp Pierre Ferrand Dry Curaçao
  2 dashes Jack Rudy Grenadine
  1 dash Regan’s Orange Bitters

Shake well (30 seconds) with cracked ice, strain into large (claret) glass, serve. — Note that while I usually humor JM when it calls unnecessarily for shaking, I could not here countenance the prospect of imbibing a drink in which the egg white is merely stirred. However, the stirring technique is specific all the way back to Straub 1913, from which it is reproduced in JM 1916. This must be an error. The same recipe in Barflies and Cocktails (1927) is indeed well shaken, where it is also attributed to the Ritz Hotel, London. The Savoy Cocktail Book has two Millionaire cocktails, neither of which we need concern ourselves with here. The only resemblance is that one of them has an egg white (well shaken, naturally).

There is, however, in the Jack’s Manual tradition a different, earlier “Millionaire’s” (with possessive) recipe going back to JM1910 and corroborated to some degree in the 1931 Old Waldorf Bar Book, where it is called “Millionaire” and described as a Martini with grenadine poured on top, in a glass. JM1910 is a little more complex but essentially the same drink: A 5:4:1 mix of dry gin, dry vermouth, and grenadine with juice of 1/2 lime, stirred. This drink was no doubt replaced by the richer but unrelated Ritz / Straub drink to avoid confusion. Pictured below is the result of that later recipe:

 

236. Mill Lane Cocktail

My interpretation:
  2 oz Bacardí Ocho Años
  1 T lime juice
  1 tsp Jack Rudy Grenadine
  4 dashes (1 tsp) St. George Abinsthe Verte
  3 dashes Peychaud’s Bitters

Fill mixing-glass with cracked ice and ingredients including squeezed half lime; shake, strain into cocktail glass, serve. — This cocktail, appearing only in JM1912(Third Edition) through 1933, and apparently an invention of Mr. Grohusko himself, is essentially a Rum Sour using grenadine for sweetener and augmented with anise qualities from Peychaud’s bitters and absinthe. More directly, it is a Bacardí Cocktail so augmented.

 

225. Marqueray Cocktail

My interpretation:
  2 oz Bluecoat American Dry Gin
  1 egg white
  2 dashes Jack Rudy Grenadine (about 1 tsp)
  1 dash St. George Absinthe Verte
  1/2 T fresh lime juice

Shake all ingredients well with cracked ice, about 30 seconds, strain into cocktail glass, serve. — Borrowed from Straub 1913 for JM 1916, this Gin Sour recipe, with lime for the sour and grenadine for the sweet, distinguishes itself from similar recipes (like the Sunshine Cocktail) by the added enhancement of absinthe, which for a modern twist could be dashed or sprayed on top before serving instead of shaking in. Another example is found here.

219. Maiden's Blush

 

My interpretation:

  2 oz Bluecoat American Gin

  4 dashes Pierre Ferrand Dry Curaçao

  4 dashes homemade raspberry syrup or Jack Rudy grenadine

  1 dash lemon juice

Shake well, strain into cocktail glass, serve. — This refreshing cocktail first appears in The Savoy Cocktail Book (1930), from which it is taken without change into JM1933. Another recipe by this name, but with absinthe, appears earlier in the 1927 Barflies and Cocktails. As in former days grenadine or raspberry syrup were sometimes interchangeable, I found that my raspberry syrup provided a better “blush” than my “good” natural grenadine. You might have better (brighter) success with Rose’s Grenadine, but you would have to deal with that candied-fruit aftertaste, not to mention the corn syrup. Below I show first the Grenadine version (closer in hue to peach or skin tone) and secondly the better-looking version with raspberry syrup.

215. Luigi Cocktail

My interpretation:
  0.75 oz Bluecoat American Dry Gin
  0.75 oz Noilly Prat Extra Dry Vermouth
  0.5 oz fresh tangerine juice
  1 tsp Jack Rudy grenadine
  1 dash Cointreau

Shake well (30 seconds), strain into cocktail glass, serve. — The recipe, attributed to Italian-Briton Luigi Naintre, erstwhile proprietor of the Embassy Club, London, is taken up without change in  JM1933 from the Savoy Cocktail Book (1930).

191. Japanese Cocktail

My interpretation:
  1.0 oz Casa Mariol Vermut Negra
  0.75 oz Hochstadter’s Bonded Rye
  0.25 oz Jack Rudy grenadine
  2 dashes Pierre Ferrand Dry Curaçao

Shake vigorously with broken ice 30 strokes, strain, serve. — This recipe dates back to JM 1908 and is picked up by Straub in 1913. Japanese Cocktail is otherwise, and now more normally, a cognac-orgeat recipe with lemon peel, as in the 1930 Savoy Cocktail Book.

 

188. Jack-Rabbit Cocktail

 My interpretation:
  1.5 oz Alessio Chinato
  0.5 oz Captive Spirits Big Gin
  1 tsp Jack Rudy grenadine
  1 T fresh orange juice

Shake with cracked ice, strain into cocktail glass, serve. — This lighter Martinez riff with lower portion of gin keeps the head even but not cloudy. It first appears in JM 1910 (2nd Edition).

187. Italian Cocktail

My interpretation:
  1 oz Casa Mariol Vermut Negro
  0.5 oz Fernet Branca
  0.5 oz Jack Rudy grenadine

Fill glass (12 oz) with broken ice, shake well / frappé 30 seconds, strain into cocktail glass, serve. — A fine aperitif Trio

186. Isabelle Cocktail

My interpretation:

  1 oz Mathilde crème de cassis

  1 oz Jack Rudy grenadine

Pour over lump of ice in cocktail glass, stir briefly, serve. — This thick, sweet dessert Duo from the first Jack’s Manual 1908. It must have proved somewhat popular, as Straub picks it up in 1913 without alteration.

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.

95. C. O. D. Cocktail

My interpretation:
  2 oz Castle & Key London Dry Gin
  2 dashes Jack Rudy Grenadine
  1 slice fresh ruby grapefruit (for shaker)
  1 half slice ruby grapefruit (for garnish)

Fill mixing-glass half-full with ice, shake 10 seconds, double strain into cocktail glass, garnish with fresh half-slice ruby grapefruit. — A nice refreshing Sour with grenadine for sweetener. The inclusion of the peel in the shaker allows some of the oils from from the peel to mix with the liquid, producing a fuller bouquet and spectrum of flavors. Whether C. O. D. stands for Cash On Delivery or something else is unclear.
 

93. Clover Leaf

 My intepretation:
  1 T fresh lemon juice
  1 pasteurized egg white
  2.0 oz Castle & Key London Dry Gin
  1 tsp Jack Rudy Grenadine

Fill mixing-glass with broken ice. Shake well (20 second), omitting egg white. Strain out ice, add egg white, and shake 10 seconds, garnish with mint sprig. — A nice classic sour, this is closer to the Clover Club in the Savoy Cocktail Book than Jack’s version of that cocktail which was added to the JM 1916. Jack’s Clover Leaf was picked up earlier, before Straub, probably from personal experience at the Astoria or other New York bars. To increase the distinctness of the two cocktails, Jack uses Grenadine here, having used Raspberry syrup and three citrus juices in the Clover Club. Both are great versions of these classics, but this one was the staple Clover- cocktail from earlier editions of JM.
 

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.