79. Chinese Cocktail

My interpretation:
  1.5 oz Jack Rudy grenadine
  1.5 oz Myers’s Rum
  2 dashes Angostura bitters
  4 dashes Luxardo maraschino
  4 dashes Pierre Ferrand Dry Curaçao

Shake well (20 seconds) with broken ice, strain into cocktail glass. — The Chinese Cocktail was added to the JM 1933 without precedent in previous editions of the Manual. The proportions on such drinks with multiple dashes of this and that are best kept when we take into account that the original jigger is 2 ounces. Thus in increasing the drink volume for modern taste to about 3 ounces total, the bitters and minor additions may also need adjustment.
 

36. Bishop Cocktail

First of all you will note that, whatever his source, Jack’s Manual (1933), in his Cocktail section (* the recipe appears a second time correctly in the Miscellaneous section, p. 155, with the addition of orange juice) has the rum and claret reversed. Historically, as seen in earlier sources, e.g. Kappeler, the cold mixed drink called a Bishop (not a cocktail) is predominantly wine with rum as an afterthought. Straub himself has the error in his 1914 crib-sheet manual (did he copy this error from Jack somehow, or was it the reverse?). In any case, both the 1908 and 1910 editions of Jack’s Manual have the recipe correct (in more ways than one):

My interpretation of the 1933 version (assuming wine / rum reversal to be a typo), which attempts to bring this drink closer to cocktail territory:
  3 oz. red wine
  1 tsp. sugar syrup
  1 tsp. Myers’s Rum
  1 T fresh lemon juice.

Shake with cracked ice, strain, serve. Garnish with lemon slice. — Note that the original recipe calls for the drink to be served on fine or broken ice in a claret glass, dressed with seasonal fruit. Kappeler adds seltzer along with the straws. Ideally, following the 1908 instructiosn, it would look something like this (along with whatever seasonal fruits):

The photo below represents the incorrect 1933 version, which is in effect a vinous, citrusy rum drink.

32. Between-the-Sheets Cocktail

My interpretation:
  2.0 oz Courvoisier VSOP
  0.5 oz Cointreau
  0.25 oz Myers’s Rum
  1 T fresh lemon juice

Shake well (20 seconds) with ice, strain, serve.