372. Wedding Cocktail

My interpretation:
  1 oz Tinkerman’s Sweet Spice Gin
  0.25 oz Noilly Prat Extra Dry
  0.25 oz Martini & Rossi Rosso
  2 barspoons Pierre Ferrand Dry Curaçao
  1 oz fresh orange juice

Fill mixing-glass with cracked ice, shake, strain into a claret glass (a stemmed glass of about 5 oz capacity), and serve. —This cocktail as described in JM1933 is without precedent. However, McElhone and Craddock both mention a similar cocktail consisting of gin, orange juice, cherry brandy, and Dubonnet, called the Wedding Belle or Wedding Bells, of which this may theoretically represent a variant. In effect, it is a long Bronx sweetened by addition of curaçao and additional juice.

166. Hawaiian Cocktail

My interpretation:
  2 oz Aviation American Gin
  3 dashes Pierre Ferrand Dry Curaçao
  0.5 oz fresh orange juice

Shake 30 seconds with ice, strain into cocktail glass, serve. — This recipe, like the previous one, appears only in JM1933 and seems to be borrowed from the Savoy Cocktail Book (1930), which specifies 4:2:1 ratio of gin, juice, and curacao. A lower portion of juice and the addition of curaçao provides a minimal distinction from the Harvester. One sometimes sees a Hawaiian Cocktail today made with a little pineapple juice rather than orange. This Blossom-style drink should not be confused with the Blue Hawaiian, which features rum and coconut along with pineapple.
 

144. Fowler Cocktail

My interpretation:
  1.5 oz Castle & Key London Dry Gin
  0.5 oz Dolin Dry
  2 barspoons Cocchi Vermouth di Torino
  2 T fresh orange juice

Shake with ice, strain into cocktail glass, and serve. — This recipe, resembling the oldest versions of the Bronx as a martini riff with a small portion of sweet vermouth and orange juice to sweeten and round it out, first appears in JM 1910 (2nd edition) and continues without change to 1933.

109. Cuban Cocktail

My interpretation:
  2 oz Myers’s Jamaican Rum
  2 T fresh orange juice
  3 dashes homemade gum syrup

Fill mixing-glass with cracked ice; stir, strain, serve. — This cocktail first appears in JM third edition (1910-II) and remains unchanged. It is not to our thinking very Cuban, calling for Jamaican rum and orange juice instead of lime as it does. Straub errs in another way, using lime juice but substituting gin and brandy for rum and apricot brandy for the sweetener. Finally, it is also well to note that Jack’s recipe for “gum” syrup includes no gum arabic and should, for authenticity’s sake, be interpreted as simple syrup (here from the 3rd Edition):

I have, however, taken the opportunity to make my own gum syrup, and used it to great advantage in this cocktail.

57. Bronx Dry Cocktail

My interpretation:
  1.5 oz St. George Botanivore
  1.5 oz Gallo Extra Dry
  2 T fresh orange juice.

Shake with ice, finely strain, and serve. — No comments needed here but that this came into Jack’s repertoire in the 1916 expanded edition probably after Straub 1914 and testifies to an increasing proclivity toward drier drinks.