384. Zazarac Cocktail

My interpretation:
  2 oz McKenna 10 Year Bourbon
  1 dash St. George Absinthe Verte
  1 dash Peychaud’s bitters
  1 dash Angostura bitters
  1 tsp sugar

Take chilled glass from cooler, dip rim in sugar, carefully strain stirred ingredients into glass over large lump ice, serve. — This fairly well-known cousin of the Sazerac, what might be called a Fancy Bourbon Old-Fashioned, yet legitimate in its own right, is described by Jack Grohusko from 1908 onward in the above manner, only that the name is spelt Zazarack until 1933, when the k is dropped. Straub himself effects this change earlier, along with specifying these differences: 1 dash of anisette is added over and above 2 dashes of absinthe, orange bitters are substituted for Peychaud’s, an option of bourbon or rye is given, and a lemon peel is twisted over the glass, nor is a sugar rim called for. Grohusko continues his recipe in 1916 unaffected by Straub’s variant. The Savoy Cocktail Book resembles Straub somewhat, with rum, Canadian club, gum syrup, anisette, angostura, orange bitters, and absinthe; this drink is shaken and strained into a cocktail glass and finished by squeezing over it a lemon peel.
 

348. Tucker Cocktail

My interpretation:
  1.5 oz Old Forester Kentucky Straight Bourbon Whisky 100 pf
  0.5 oz Noilly Prat Extra Dry Vermouth
  1 dash Angostura bitters

Pour ingredients directly in glass with large piece of ice and lemon twist. — This Dry Manhattan served down on the rocks appears first in JM1910. The instructions generally seem to imply that the lemon twist should be placed in the glass first before stirring.
 

268. Pat (Pat's) Cocktail

My interpretation:
 1 oz Aria American Dry Gin
 0.75 oz Casa Mariol Vermut
 1 dash Pierre Ferrand Dry Curaçao
 1 dash Angostura bitters

Stir with cracked ice, strain into bar glass, stein, or cocktail glass, garnish with lemon twist, serve. — This Martinez-like recipe, a JM 1908 original apparently designed for a customer and variously called Pat’s or Pat Cocktail (perhaps related to the Savoy recipe by the same name), is a little scant on details, but on closer inspection probably describes a lowball drink, best served in a whisky glass or small stein (6-8 oz glass with handle). In 1933, the recipe has been altered or accidentally distorted, since the 40% percent is in all previous cases Dry Vermouth, and the 10% Sweet Vermouth is omitted, so that the 40% is given to Sweet Vermouth. The specification of bar glass or stein has also been omitted:

Jack’s Manual 1908

Jack’s Manual 1912

Jack’s Manual 1916

Jack’s Manual 1933 (interpreted)

Jack’s Manual 1912–1916

251. Old Fashioned Cocktail

The recipe speaks for itself. 100% liquor suggests 2 oz, though this may be adjusted according to the glass (rather adjust the glass and ice than the liquor, though!). The 1908 garnish is a lemon twist. Generally the instructions continue unchanged, even being imitated by Straub in 1913/1914. Barflies & Cocktails (1927) still shows the later popularity of the squeezed lemon peel, but specifies caster (granulated) sugar in place of cut loaf sugar. Either will do. What won’t do is a syrup instead of sugar. The mixing of the sugar and water in the glass is one defining characteristic of the Old Fashion(ed). The curiosity here is the inclusion of Curaçao, which is unknown elsewhere, neither in Strau, nor in Harry’s book, nor in the Old Waldorf book, the latter of which gives an interesting anecdote (besides specifying a small spoon, like the Junkins):

 Thus the dash of Curaçao must be considered unique to Jack Grohusko, perhaps suggested from an earlier old-fashioned or otherwise “fancy” or “improved” preparation of liquor, for which Curaçao and Maraschino were so often called on to play the augmenting role. Nevertheless, a change in the garnish is not noted until 1933, after Prohibition, when we are suddenly met with the fanciful orange-lemon-cherry garnish. In 1931, however, the Savoy Cocktail Book specifies in addition to the lemon twist a slice of orange. This fits happily with Jack’s unique use of curaçao alongside bitters. The orange-lemon-cherry garnish, and the drink overall, is prophetic of the direction it would take by the middle of the century.

 I include pictures of the four versions mentioned specifically, though obviously others are intimated (e.g., Scotch, Tom gin, Irish whisky, apple brandy).

200. Junkins Cocktail

My interpretation:
  1.5 oz Hochstadter’s 100 Pf Rye
  0.5 oz Alessio Chinato

Stir with ice, strain into whisky glass with piece ice, twist lemon peel, serve with spoon. — A recipe under this name first appears at least in JM 1910 (2nd Edition) — the 1st Edition before me lacks the appropriate page— with the following recipe:

However, after the publication of Straub 1913, the JM recipe follows his Rye or Gin + Vermouth variation. It is possible that this was closer to the source which JM was trying to replicate based on visual memory. In 1912, JM had a different variation (again with a small glass, spoon, and lemon peel), resembling a sort of “Improved Rye Cocktail” served down:

Pictured below is the post-Straub recipe as it appears in JM 1933:

85. Cider Cocktail

My interpretation:
  8 oz Jack’s Hard Cider
  2 dashes Angostura bitter

Dash bitters in bottom of highball glass, add large piece of ice, pour in chilled cider to 1/4” of rim, garnish with twisted lemon peel. — This “cocktail-style treatment” of hard cider appears first in Straub 1913/1914, thence being taken up into JM 1916. An older approach (e.g. in the 1905 Gorham Cocktail Book) closer to the original idea of cocktail would be to add a 1/2 lump of sugar first, which is then doused with Angostura. A little cider is added and the whole is stirred gently, then it is topped up with the rest of the cider. If the cider is very sweet (as it usually is) this addition of sugar may be regarded as superfluous.