90. Clifton Cocktail

 

My interpretation:

   1.5 oz Bulleit Rye

  1.5 oz Noilly Prat Extra Dry

  1 dash Angostura bitters

  1 dash Pierre Ferrand Dry Curaçao

Stir ingredients with 1/2 glass cracked ice (for a wetter stir), strain into cocktail glass, and serve. — This recipe goes back to the original JM 1908. The only, and not insignificant, change is the switch from Sweet to Dry Vermouth in the JM 1916, no doubt after the influence of Straub 1913/1914. Originally the drink was a Manhattan riff. Note JM 1908 and 1910:

Straub 1913 (Note corrected spelling):

 

Compare JM 1916 (without Straub’s spelling, but with his French Vermouth; also, retaining generic Curaçao for Straub’s Brown Curaçao):

 

And finally, my version of the later recipe:

 

21. Bamboo Cocktail

My interpretation:
  1.5 oz Lustau Amontillado
  0.75 oz Dolin Blanc
  0.75 oz Martini & Rossi Extra Dry
 1 dash Regan’s Orange Bitters
  
Fill mixing-glass half full (or empty) with ice, stir mixture, strain, serve. Garnish with lemon. I like the way the mixed dry-blanc vermouth works in this one. Cheers!