370. Waxen Cocktail

My interpretation:
  0.5 oz Gine Lane 1751 Old Tom Gin
  0.5 oz Cocchi Vermouth
  0.5 oz Laird’s Bonded Apple Brandy
  0.5 oz Yellow Chartreuse

Fill mixing-glass with ice, stir, strain into cocktail glass, serve. — This recipe first appears in Straub 1913 and is borrowed from thence for JM1916. The same recipe is found in McElhone’s Barflies . . . under the name “Warday’s” with the notable and in fact sensible reduction of chartreuse to 1 tsp., leaving the rest in equal thirds (about 0.75 oz each). That recipe and name are reproduced exactly in The Savoy (1930). While the Warday’s Cocktail is rightly deserving some attention today, it is well to note that Straub and Grohusko did it first, sort of, and to give credit where due. They may be independent creations, but I find it unlikely, given their proximity in the alphabet. The Waxen is also getting attention here and there.

316. Savoy Tango Cocktail

My interpretation:
  1 oz Plymouth Gin
  1 oz Laird’s Applejack 

Shake 20 seconds, strain into cocktail glass, serve. — This boozy Duo recipe (of course it takes two to “tango”), originally from the Savoy Cocktail Book (1930) is first borrowed for JM1933, but with the unfortunate typo which turns the original sloe gin into an unspecified kind of gin and makes a less palatable drink (esp. if you only have Applejack instead of the Bonded Apple Brandy), which is why we cannot suppose the alteration from sloe gin to gin to be purposeful (usually in JM1933, “gin” represents an older Tom gin, while dry gin and plymouth gin are specified by name).
 

The original Savoy cocktail is less boozy and more balanced:
 

229. Mauser Cocktail

My interpretation:
  1 oz Beefeater London Dry Gin
  1 oz Alessio Chinato Vermouth
  1 tsp Laird’s Straight Apple Brandy

Shake with ice, strain into cocktail glass, serve. — This recipe, essentially a Martini riff with apple brandy replacing the orange bitters accent, comes from Straub 1913 and is taken up into JM 1916. The name may derive from the noted firearms manufacturer.

193. Jersey Cocktail

My interpretation:
  1 oz Daron Calvados or Laird’s Bonded Apple Brandy
  1 oz Casa Mariol Vermut Negra
  1 dash Angostura bitters

Mix with ice, strain, garnish with lemon twist, serve. — The omission of ice in this 1908 recipe is curious, since the use of ice certainly improves the drink. However, the use of Laird’s Bonded Apple Brandy (not Applejack) really provides the proper fruity element for either chilled or unchilled preparation, and is especially appropriate in view of the name, since Jersey always originally referred to Laird’s, which began in Monmouth County, New Jersey. Straub 1913 substitutes 2 dashes of syrup for the jigger of Vermouth.