330. Society Cocktail

My interpretation:
  1.25 oz Beefeater Gin
  0.75 oz Dolin Dry
  1 dash Jack Rudy Grenadine

Fill mixing-glass with broken ice, shake, strain into cocktail glass, serve. — This martini with a dash of grenadine first appears in Straub 1913 and is borrowed for JM 1916.
 

305. Rose Cocktail

My interpretation:
  1 oz (overfull) Castle & Key Dry Gin
  0.5 oz (scant) Jack Rudy grenadine
  0.5 oz (scant) fresh orange juice

Fill shaker half-full with cracked ice, shake 20-30 seconds, strain into cocktail glass, serve. — This recipe (the name has been taken for many differing recipes of various qualities) is first found in Straub 1913. The Savoy Cocktail Book (1930) attempts to gather most of these. What they all have in common is dry gin, and several of them, grenadine (being helpful for achieving the right color). The main division is English vs. French, the former being a kind of punch or blossom, the latter distinguished by having some kind of cherry ingredient (either kirsch or cherry brandy) along with something to weaken or sweeten (vermouth or grenadine). The English is reflected in our recipe in the punchlike mixture of succulent orange juice, grenadine for color and sweetening (shared with the French family of Roses) and gin, of course. The Savoy English recipe is a more complex punch: lemon, grenadine, apricot, dry vermouth, dry gin. The Old Waldorf Bar Days (1931) version is an outlier, simply 4:1 dry gin and Grand Marnier. The modern Rose adopted by the IBA shows that the French won out, and is traced back to McElhone’s recipe in Barflies and Cocktails (1931)—2/3 dry vermouth with a little kirschwasser and redcurrant syrup (generally replaced by grenadine today). Adding absinthe to our recipe makes it essentially a Monkey Gland, another of McElhone’s creations. Replacing grenadine with orange liqueur or sweet vermouth gives us an Orange Blossom. Here is an interesting survey of Rose cocktails.

238. Millionaire Cocktail

My interpretation:
  1.5 oz Rittenhouse Rye
  1 egg white
  1 tsp Pierre Ferrand Dry Curaçao
  2 dashes Jack Rudy Grenadine
  1 dash Regan’s Orange Bitters

Shake well (30 seconds) with cracked ice, strain into large (claret) glass, serve. — Note that while I usually humor JM when it calls unnecessarily for shaking, I could not here countenance the prospect of imbibing a drink in which the egg white is merely stirred. However, the stirring technique is specific all the way back to Straub 1913, from which it is reproduced in JM 1916. This must be an error. The same recipe in Barflies and Cocktails (1927) is indeed well shaken, where it is also attributed to the Ritz Hotel, London. The Savoy Cocktail Book has two Millionaire cocktails, neither of which we need concern ourselves with here. The only resemblance is that one of them has an egg white (well shaken, naturally).

There is, however, in the Jack’s Manual tradition a different, earlier “Millionaire’s” (with possessive) recipe going back to JM1910 and corroborated to some degree in the 1931 Old Waldorf Bar Book, where it is called “Millionaire” and described as a Martini with grenadine poured on top, in a glass. JM1910 is a little more complex but essentially the same drink: A 5:4:1 mix of dry gin, dry vermouth, and grenadine with juice of 1/2 lime, stirred. This drink was no doubt replaced by the richer but unrelated Ritz / Straub drink to avoid confusion. Pictured below is the result of that later recipe: