376. White Lion Cocktail

My interpretation:
  1 oz Bacardí Blanc
  1 oz lemon juice
  3 dashes Angostura bitters
  3 dashes Jack Rudy grenadine (in lieu of raspberry syrup)
  
 Fill mixing-glass with ice, shake well, strain into cocktail glass, serve. — This “red” version of the venerable pink-hued “Daiquiri Rose” (recently, paler-hued variants have appeared), appears in Harry Johnson’ manual, where it has powdered sugar, both raspberry and curaçao, and gives the option of lemon or lime juice. In early editions, the drink is built as a Fix, in a glass full of fine ice and garnished with seasonal fruit and a straw; later it morphs into a strained Sour; both have only 2-3 dashes of citrus. Johnson’s strained recipe is also echoed in the earlier Grohusko manuals JM1908, 1910, and 1912, which all call for pulverized sugar, half lime or lemon, curaçao, raspberry, and straining into a stemmed glass. Probably following Straub 1913/1914, JM1916 introduces the newer simplified recipe presented here, dropping the lime option and the curaçao and approaching more nearly the sort of Rum Rose we know today.

363. Virgin Cocktail

My interpretation:
  1 oz Plymouth Gin
  1 oz Martini & Rossi sweet vermouth
  3 dashes Angostura bitters
  2 dashes homemade raspberry syrup

Fill mixing-glass half full of ice, stir well (30 seconds), strain into cocktail glass, serve. — This martini + raspberry and angostura first appears in JM 1908 specifying Plymouth gin. The specification falls away by 1933. A different recipe by the same name appears in Barflies & Cocktails (1927) calling for Forbidden Fruit liqueur, creme de menthe, and gin, which is also in the Savoy Cocktail Book (1930). This book has also has a Virgin Special, a large-format drink with raspberry, gooseberry, redcurrant, brandy, gin, and fruit.

309. Ruby Royal

My interpretation:
  1 oz Plymouth Sloe Gin
  1 oz Noilly Prat Dry
  3 dashes homemade raspberry syrup

Shake vigorously with fine ice 20 seconds, strain into cocktail glass, garnish with amarena cherry, serve. — This light dessert Duo, combining a liqueur and a vermouth, first appears in Straub 1913, from which it is borrowed for JM 1916. There are some similarities to some Ruby recipes but not enough to demonstrate firmly an intentional relation or derivation. The final color with good sloe gin is somewhat nearer rust-red than ruby. It is not recommended to use a brightly dyed sloe gin (such as Bols or De Kuyper) since, while it bestows a rubicund hue more reminiscent of the namesake jewel, it generally tastes like saccharine medicine.

290. Quaker's Cocktail

My interpretation:
  1.25 oz Copper & Kings Brandy
  0.5 oz Myers’s Rum
  0.25 oz homemade raspberry syrup
  1 T or 0.25 oz lemon juice

Shake well, strain into cocktail glass, serve. — This balanced Rum Daisy-inspired concoction first appears in Barflies (1927) and Savoy (1930) books with equal portions of the Rum and Brandy, from which it is probably borrowed and adjusted for JM 1933.
  

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.”
 

219. Maiden's Blush

 

My interpretation:

  2 oz Bluecoat American Gin

  4 dashes Pierre Ferrand Dry Curaçao

  4 dashes homemade raspberry syrup or Jack Rudy grenadine

  1 dash lemon juice

Shake well, strain into cocktail glass, serve. — This refreshing cocktail first appears in The Savoy Cocktail Book (1930), from which it is taken without change into JM1933. Another recipe by this name, but with absinthe, appears earlier in the 1927 Barflies and Cocktails. As in former days grenadine or raspberry syrup were sometimes interchangeable, I found that my raspberry syrup provided a better “blush” than my “good” natural grenadine. You might have better (brighter) success with Rose’s Grenadine, but you would have to deal with that candied-fruit aftertaste, not to mention the corn syrup. Below I show first the Grenadine version (closer in hue to peach or skin tone) and secondly the better-looking version with raspberry syrup.

207. Leonora Cocktail

My interpretation:
  1 oz Bluecoat American Dry Gin
  0.5 oz fresh orange juice
  0.5 oz homemade raspberry syrup

Frappé (shake well) with 1/2 glass cracked ice, strain into cocktail glass, serve. — This recipe of the Daisy variety first appears under this name in JM 1908. It resembles the Harvester with raspberry syrup substituted for half the orange juice.

202. Knickerbocker Special Cocktail

 My interpretation:
  1.5 oz Appleton Estate
  0.5 oz Pierre Ferrand Dry Curaçao
  1 tsp homemade raspberry syrup
  1 tsp fresh lemon juice
  1 tsp fresh orange juice
  1/4 slice pineapple (peeled, for mixer)

Shake ingredients together with ice, including quarter pineapple slice. Strain into cocktail glass, garnish with fresh pineapple, serve. — Although a Knickerbocker Special (not a Cocktail) was included from the first JM 1908, which called for similar ingredients (with St. Croix rum) to be poured in a glass with cracked ice and dressed “with fruits in season,” the present recipe, which is a variation thereof, appears in The Savoy Cocktail Book (1930), where the instructions are absent. It seems that it was borrowed thence on the assumption that a smaller, iceless recipe was meant. The Waldorf-Astoria Bar Book, in its chapter on punches, further specifies a claret float. At any rate, a “cocktail” in this period would suggest a strained drink served in a cocktail glass (with or without bitters), making this an adaptation of the original Knickerbocker Special (Punch), which would accordingly be served in a punch glass. That recipe appears elsewhere in Jack’s Manual.

189. Jack Rose Cocktail

 My interpretation
  1.5 oz Daron calvados
  0.25 oz raspberry syrup
  0.25 oz barspoons lemon juice
  2 barspoons orange juice
  0.25 oz lime juice

Shake with cracked ice, strain, top up with cold soda water, serve. — This famous recipe is presented here in a slightly more involved, but worthwhile, form. As with the Clover Club, Jack calls for a mixture of citruses, which may reflect firs-thand knowledge of recipes used at the Waldorf or similar bars prior to his first publication in JM 1908. Calvados furnishes a drier effect, while Laird’s Bonded Apple Brandy provides more fruity apple flavor.

107. Crescent Cocktail

My interpretation:
  0.75 oz McKenna 10 Year
  0.75 oz Cocchi Vermouth di Torino
  0.33 oz Amaro CioCiaro
  1 tsp homemade raspberry syrup

Shake well (20-30 seconds), strain into cocktail glass, and serve. — This Manhattan riff takes a cue from Jack’s very own Brooklyn, amps down the main ingredients, amps up the Amer Picon, dropping the bitters and making for a sweeter drink with bitter complexity from the Picon and just a touch of tartness. To augment the bitterness of the CioCiaro I opt for Cocchi amber vermouth.

 

92. Clover Club Cocktail

 

My interpretation:

  1 pasteurized egg white

  1 tsp fresh lime juice

  1 T fresh lemon juice

  1 T fresh orange juice

  1 tsp homemade raspberry syrup

  2 oz Castle & Key London Dry Gin

  1 spray, or large sprig, fresh mint

Fill mixing-glass with broken ice. Shake all ingredients (including mint) except egg white 10 seconds, strain out ice and mint, add egg white to mixture, shake 10 more seconds, strain into cocktail glass, serve. — Note Jack’s recipe involves more juice than usual. This helps to distinguish it from the Clover Leaf in a more substantial way than just the garnish (as in the Savoy Cocktail Book).

 

72. Cameo Kirby Cocktail

My interpretation:
  1.5 oz Bombay Sapphire
  1.5 oz Gallo Extra Dry
  2 tsp homemade raspberry syrup
  1 T fresh lime juice

Shake with ice, strain, and serve. — This recipe appears in JM 1916, having been published in Straub’s manuals of 1913/1914. It is named for a 1909 play by Booth Tarkington and Harry Leon Wilson that was also released as a film on Dec. 24, 1914. With correct preparation and fresh ingredients, this can be a pleasant drink.