364. Waldorf Cocktail

My interpretation:
  1 oz Castle & Key London dry gin
  1 oz Kronan Swedish punsch
  1 tsp lemon juice
  1 tsp lime juice

Fill mixing-glass with ice, shake well (30-40 seconds), strain into cocktail glass, serve. —This Gin-Swedish Punsch Sour is one of several Waldorf cocktails preserved by Grohusko in JM 1916 and 1933 after Straub’s inclusion of them in 1913/1914. The same recipe appears in the Savoy Cocktail Book (1930). Curiously it does not appear in the Old Waldorf Bar Book (at least in the cocktail section).

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.
 

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.
 

32. Between-the-Sheets Cocktail

My interpretation:
  2.0 oz Courvoisier VSOP
  0.5 oz Cointreau
  0.25 oz Myers’s Rum
  1 T fresh lemon juice

Shake well (20 seconds) with ice, strain, serve.