351. Turf Club Cocktail

My interpretation:
  1 oz Bols Genever
  1 oz Martini & Rossi Vermouth Rosso

Fill mixing-glass half full with ice, stir well, strain into cocktail glass, serve. — This sweet Martini riff calls simply for “gin” here, which in Jack’s Manual should be a clue that a non-dry gin is meant, usually Holland or Old Tom. In JM 1912, the first JM appearance, the Holland gin is called for. The analogous recipe in Straub 1913 (called “Turf Cocktail No. 2” and adding bitters), has a malty, bread-like quality which is offset nicely by the vermouth and distinguishes the drink from the standard sweet Martini. Straub’s version with the bitters shows up again in The Old Waldorf Bar Days (1931), as he probably got it from the Old Waldorf bar. Depending on the vermouth, bitters could improve the drink; with a vermouth like Cocchi it might overdo it.
 

197. John Cocktail

My interpretation:

  0.5 Bols Genever

  0.5 Noilly Prat Dry

  0.5 Alessio Chinato

 1 egg white

Shake all but egg with ice 20 seconds, strain out ice, add egg white, shake 15 seconds, strain into cocktail glass. — This Perfect Martini riff using Holland Gin first appears in Straub 1913 and is picked up in JM 1916. The name may refer to the Holland Gin, i.e., genever, as the same ingredient is the distinguishing factor in the John Collins.

 

176. Hudson Cocktail

My interpretation:
  1 oz Aviation Gin
  1 oz Dolin Dry
  3 dashes Regan’s orange bitters

Stir with broken ice, strain, serve with olive. — In Straub 1913, this cocktail calls for sweet vermouth, dry gin, and an orange slice rather than an olive. The recipe in JM with dry vermouth goes back at least as far as 1910s. JM 1910s and both 1916 call for Holland Gin. Here is my version with the 1933 recipe an American gin.