329. Smith Cocktail

My interpretation:
  1 oz Copper & Kings brandy
  1 oz Rothman & Winter apricot liqueur 
  1 tsp Hiram Walker crème de menthe (white)
  1 dash St. George absinthe verte (to finish)

Fill mixing-glass with ice, shake, strain into cocktail glass, add dash absinthe (with atomizer if desired), serve. — This brandy / apricot dessert Duo comes from Straub 1913 and is picked up by Jack Grohusko for JM1916. It is good, if rather indistinguishable from a number of brandy-based dessert drinks.

285. Prince Cocktail

My interpretation:
  0.75 Aria Dry Gin
  0.75 Hiram Walker Crème de Menthe
  0.5 Vermut Lustau

Fill mixing-glass with ice, shake, strain into cocktail glass. — Like most of the “P” cocktails, this one, a minty traditional Martini in approximate thirds, appears first in Straub before JM 1916, as usual in perfect thirds (before Grohusko’s adjustment). The Old Waldorf Bar recipe, which doesn't quite compute mathematically, has a whisky base (1/3) with addition of crème de menthe and orange bitters—A Martini-riff with mint (see the next recipe, No. 286); this drink ups the mint, drops the bitters, and lowers the vermouth. Thus Straub’s and Grohusko’s Prince Cocktail is a variant of the Prince Henry rather than a distinct drink. This also represents a sort of reversal of the Old Waldorf Bar Book recipes.

220. Mallory Cocktail

My interpretation:
  0.75 oz Western Grace Spanish Brandy
  0.75 oz Rothman & Winter Apricot Liqueur
  0.66 oz Hiram Walker Creme de Menthe (white)
  1 dash St. George Absinthe Verte

Shake with ice, strain into cocktail glass, serve. — This dessert Trio first appears in Straub 1913 (who seems to harbor a distinct fondness for such toothsome postprandials) and is taken from thence into JM1916 with Jack’s usual tweak of the perfect thirds recipe to reduce slightly the crème de menthe, which might otherwise overpower the apricot and dash of absinthe.

 

178. Hurricane Cocktail

My interpretation:
  0.5 oz Big Gin
  0.5 oz Hochstadters Rye
  0.25 oz Hiram Walker Crème de Menthe
  2 T lemon juice

 Shake well (20 seconds), strain into cocktail glass, serve. — This bracing cocktail is taken from the Savoy Cocktail Book (1930). The now more popular, tropical-style drink by the same name, invented only much later in the 1940s in New Orleans, is clearly unrelated, except for the large amount of juice.
 

53. Brant Cocktail

My interpretation:
  2.25 oz Courvoisier VSOP
  0.75 oz Hiram Walker Creme de Menthe
  1 dash Angostura bitters

Shake with ice, strain, garnish with twisted lemon peel. — This classic cocktail recipe with a portmanteau name (from Brandy + Mint), otherwise known as a Stinger, is taken up by Jack in his 1916 edition, presumably from Straub 1914.