368. Washington Cocktail

My interpretation:
  1.75 oz Noilly Prat Extra Dry
  0.25 oz Copper & Kings Brandy
  1 dash Pierre Ferrand Dry Curaçao
  1 dash Angostura bitters

Fill mixing-glass with broken ice, stir, strain into cocktail glass, serve. — This light, vermouth-forward aperitif recipe first appears in JM1912 and remains a standard part of the JM repertoire. It later appears from an undetermined source in McElhone’s Barflies & Cocktails (1927) in the ratio 2:1 vermouth to brandy, with 2 dashes of syrup instead of curacao, and 2 dashes of bitters. That recipe is reproduced exactly in
The Savoy Cocktail Book (1930).
 

289. Pueblo Cocktail

My interpretation:
  .33 oz Hiram Walker crème de menthe (dyed green)
  .33 oz Raspberry syrup
  .33 oz Luxardo Maraschino
  .33 oz Copper & Kings Brandy
  .33 oz Chartreuse Yellow
  .33 oz Pierre Ferrand Dry Curaçao (dyed brown)

Combine ingredients in shaker with ice, shake 20 seconds, strain into cocktail glass (or pousse café glass if you like), serve. — This interesting and somewhat sweet, if not beautiful, concoction seems like a jest, but likely has a very practical origin as a way to use a botched Pousse Café, e.g., when poured incautiously, sequenced incorrectly, or accidentally disturbed. Into the shaker it would go, given a new name and so the ingredients salvaged (it may have been offered at a discounted rate or even on the house, in which case, at least the ingredients did not go to waste). If this indeed is the case, and as the recipe suggests, the drink produced will be only a little larger than a Pousse Café due to dilution while shaking; thus a smaller glass may be preferred. Otherwise, if one actually sets out to make a Pueblo, the ingredients might well be enlarged to a 1/3 oz each.

We find this recipe in Straub, and then JM 1916, under the name “Peblo,” and in the Old Waldorf Bar Days (1931) as “Peplo.”
 

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: