247. North Pole Cocktail

My Interpretation:
  1.5 oz Noilly Prat Dry Vermouth
  0.5 oz “fresh” (canned) pineapple juice

Dip dampened rim of glass a couple times in shallow dish of powdered sugar to form thick, icicle-like “frost.” Shake ingredients with cracked ice, strain into glass carefully so as not to damage frosting; serve. — This novel shim (weak drink) recipe with its thematic gimmickry first appears in JM1912. Straub 1913 has a drink sharing little besides the name and a faint concept of snowy climes; it is an egg-white Gin sour with maraschino and topped with whipped cream. Jack’s is admittedly not memorable and both drink swould eventually yield their name to a variety of cocoa or peppermint laced eggnogs.
 

184. Iris Cocktail

My interpretation:
  1.5 oz Captive Spirits Big Gin
  0.5 oz fresh lemon juice
  3 sprigs of mint
  1 tsp powdered sugar.

Shake with ice 20 seconds, double strain into cocktail glass, serve. — This minty, greenish Gin Sour is included in JM1916 from Straub with a few adjustments. The 2:1 ratio is altered to 3:2, the barpsoon is changed into a teaspoon, and the three sprigs of mint are ordered before the shake (hence my inclusion in the drink, which also helps distinguish it from a typical gin sour with mint bouquet).
 

111. Daiquiri Cocktail

My interpretation:
  2 oz El Dorado or Bacardi Rum (white)
  1 T lemon or lime juice
  1 tsp powdered sugar

Shake well (20 seconds), strain into cocktail glass. — The standard version of this rum sour today calls for lime, but lemon is a good alternative. Lemon-lime (1 tsp. each) is another good choice.