283. Porter Cocktail

My interpretation:
  1 oz Noilly Prat Dry Vermouth
  0.75 oz Aria American Dry Gin
  0.25 oz Noilly Prat Rouge
  1 sprig fresh mint

Muddle mint in mixing-glass, add ice, stir, strain into cocktail glass, garnish with fresh mint, serve. — This lighter, minty vermouth-forward cocktail, originates with JM 1908 and continues unchanged until the last edition. Curiously, Straub includes his own Porter cocktail, which he equates with Pat’s, and the recipe resembles that of Pat’s Cocktail found in Jack’s Manual, only with addition of a mint sprig.

 
   

156. Green Room Cocktail

My interpretation:
  1.5 oz Dolin Dry
  0.5 oz Western Grace Brandy
  2 dashes Pierre Ferrand Dry Curaçao

Shake well (30 seconds) with ice, strain into cocktail glass, serve. — This shim or lighter drink, named for the musician’s or actor’s private lounge behind a stage, resembles a Cup, being based on aperitif wine braced by a portion of brandy and flavored with curaçao, only without the ice. It seems to have been borrowed for JM 1933 from the Savoy Cocktail Book (1930) where it is called “a great favourite with mummers.”
 

50. Booby Cocktail

My interpretation:
  1.25 oz St. George Botanivore
  1.5 oz fresh lime juice
  0.25 oz Jack Rudy grenadine.

Shake well (20 seconds) with fine ice (use mallet and bag), strain, and serve. — Properly a Booby Sour (cf. Grenadine Gin Sour, p. 216), this drink first appears in Straub and is thence taken up into JM 1916 with the single addition “and serve.” The dilution from a long shake on fine ice should bring this drink up to capacity and sufficiently soften the lime’s acidity. One question is whether or not to strain the drink, since no instruction is given.  This is a shim or lighter drink in any case.