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.
 

327. Slome Cocktail

My interpretation:
  0.75 oz Old Forester Signature / 100 pf
  0.75 oz Martell VS
  0.66 oz Dubonnet Rouge

Fill shaker half-full with fine ice, frappé / shake vigorously 20 seconds, strain into cocktail glass, serve. — This fine Bourbon-Brandy Manhattan riff (with Dubonnet doing double-duty for vermouth and bitters) first surfaces in Straub 1913. The formula yields a nice foam that lingers for a couple minutes if undisturbed, or pleasantly tickles the lip of the anxious imbiber. One wonders if the name is a corruption of Salome, and if it was thus another cocktail in commemoration of that erstwhile famous play / operetta (though nothing in the recipe suggests the exoticism met by the other recipe with its celery leaves).
 

132. Fancy Brandy / Gin / Whisky Cocktail

 The next recipe is a category or style of service specifying any of three base liquors. My interpretation:
  2 oz Western Grace brandy, Gin Lane 1751 London Dry, or Old Forester Signature
  1 dash gum syrup
  1 dash Pierre Ferrand Dry Curaçao
  1 dash Angostura bitters

Shake (sic) with ice, strain, twist lemon peel over drink, garnish, and serve. — This recipe, also copied by Straub in 1913, continues unchanged from JM 1908. Especially good if you like cloudy, aerated liquors!

123. Duplex Cocktail

My interpretation:
  1 oz Old Forester Signature
  0.5 oz Martini & Rossi Extra Dry
  0.5 oz Cocchi Vermouth di Torino

Stir in mixing-glass with ice, strain into cocktail glass, and serve. — A perfect Manhattan, hold the bitters, first appearing in JM 1916. A Straub 1913 recipe (identified as an alternate of the “Albern”) is, somewhat more logically, equal parts dry and sweet vermouth with two dashes of orange bitters. The Old Waldorf-Astoria Bar Book uses the same recipe, specifying as alternative to orange bitters two squeezes of orange peel.

78. Chauncey Cocktail

My interpretation:
  0.75 oz Asbach Uralt
  0.75 oz Bombay Sapphire
  0.75 oz Martini & Rossi Rosso
  0.75 oz Old Forester Signature

Fill mixing-glass with cracked ice, shake, strain, and serve. — This bracing Quartet comes from Straub 1913/1914 and may be named for the street in Brooklyn (named in turn for a US Navy lieutenant in the War of 1812) or else for the Brooklynite businessman and Baseball bastion George Chauncey (fl. late-19th c.).

71. Calumet Club Cocktail

My interpretation:
  1.5 oz Old Forester Signature 100 Proof
  1.5 oz Martini & Rossi Rosso
  3 dashes Extinct Chemical Co., Horsford’s Acid Phosphate
  1 dash Angostura bitters.

Stir with ice, strain into cocktail glass, and serve. — The acid phosphate is here a crucial component, adding a pleasant subtle tartness not achievable with citrus juices; without it we have a basic Bourbon Manhattan. The question whether to use ice, though no ice or straining is indicated in Straub’s recipe, must be answered in the affirmative, taking into consideration Straub’s typical brevity, the practice of the times which generally called for ice chilling and dilution, and the recipe in Washburne & Bronner’s Beverages De Luxe. which prescribes stirring and straining. Here it refers to the club in Chicago, Illinois. While a Calumet Club occupied a building at 267 Fifth Avenue in New York, since this recipe comes to us from Mr. Jacques Straub, a bartender of St. Louis latterly in Chicago, it is naturally to the Club of that City, organized in 1878 and located at 24 Michigan Ave., that its origin is trace, from whence, entering into Straub’s repertoire, it presumably passed into JM 1916.



  

61. Brut Cocktail

My interpretation:
  1.5 oz Gallo Extra Dry
  0.75 oz Old Forester Signature
  0.75 oz homemade Calisaya mixture

Fill mixing-glass with cracked ice. Stir, strain, and serve. — This recipe did not exist in JM editions before Straub 1913. While Jack has a Brut Cocktail there, after Straub’s publication, that recipe is re-named “Brut Cocktail (French Style)” and this one is preposited. Nevertheless, this is not an exact copy of Straub’s regular Brut Cocktail, which calls for equal parts Calisaya and Dry Vermouth with a dash of Absinthe. Instead, Jack drops the absinthe and bumps down the Liquore Calisay with an equal showing of Whisky (here I interpolate Bourbon whisky, though sour mash might do nicely,). Were Jack’s reserves of Calisaya and absinthe diminishing, or does this represent another viable and venerable tradition? Hard to say, though the only Brut Jack’s Manual knew before was the next one, now dubbed French Style — for which see the following post.