261. Palmetto Cocktail

My interpretation:
  1 oz Appleton Estate
  1 oz Casa Mariol Vermut
  3 dashes Angostura bitters

Add ice to fill mixing-glass half way, stir well (20 seconds), strain into cocktail glass, serve. — This Rum Manhattan riff first appears in JM 1908 and continues unchanged until 1933. It also appears in other New York books with small variation. In 1913, Straub picks up the recipe, substituting Dry Vermouth for Sweet and frappéing for stirring. The Savoy Cocktail Book (1930) has sweet vermouth, but calls for 2 dashes of orange bitters and shaking. The Old Waldorf Bar Book (1931) based on the older bar manual, specifies 1 dash of orange bitters and stirring.

252. Olivette Cocktail

My interpretation:
   1 oz Beefeater London Dry Gin
   1 oz Noilly Prat Dry Vermouth
  3 dashes Fee Brothers Orange Bitters
  3 dashes St. George Absinthe Verte
  1 dash Angostura Bitters
  1 dash gum syrup

In mixing-glass half-full of ice stir well (20-30 seconds), strain into chilled cocktail glass, express lemon peel over glass and garnish with fresh lemon peel. — The original recipe for this Martini riff from JM 1908 omits vermouth, has 2 dashes of syrup instead of 1, and includes an olive alongside the lemon peel, the latter point being perhaps rather on the nose for a drink by this name. 

These differences all reflect a reorientation of the original recipe, an enhanced Plymouth Gin Cocktail + olive, in conformity with the Martini style recipe in Straub 1913/1914, which cuts the gin with vermouth, dials down the syrup, and drops the olive. In 1927’s Barflies and Cocktails, however, we find the older recipe without vermouth, with 2 dashes syrup, and with the olive. This earlier recipe is again found in the 1930 Savoy Cocktail Book. A less similar Olivet in the Old Waldorf Bar Days (1931) has gin paired with sweet vermouth, orange bitters, and an olive, a Martinez-riff.