118. Dream Cocktail

My interpretation:
  2 oz Gin Lane 1751 London Dry
  1 dash D.O.M. Benedictine
  1 tsp powdered sugar
  1 T lemon juice
  1 pasteurized egg white 

Shake well with ice (I like the reverse dry shake here, it requires little practice and results in a good foam), strain into claret glass, goblet, or stemware with about 5 oz capacity. — Like the Clover Club, this is a Gin-based drink featuring citrus and egg white froth, resulting in a nice creamy Sour, augmented with a dash of honey-spice from the Benedictine. In the source, again, Straub 1913, and again in JM 1916, the liqueur is not specified, implying perhaps that the drink might be made with any liqueur preferred by the customer or barkeeper.
 

93. Clover Leaf

 My intepretation:
  1 T fresh lemon juice
  1 pasteurized egg white
  2.0 oz Castle & Key London Dry Gin
  1 tsp Jack Rudy Grenadine

Fill mixing-glass with broken ice. Shake well (20 second), omitting egg white. Strain out ice, add egg white, and shake 10 seconds, garnish with mint sprig. — A nice classic sour, this is closer to the Clover Club in the Savoy Cocktail Book than Jack’s version of that cocktail which was added to the JM 1916. Jack’s Clover Leaf was picked up earlier, before Straub, probably from personal experience at the Astoria or other New York bars. To increase the distinctness of the two cocktails, Jack uses Grenadine here, having used Raspberry syrup and three citrus juices in the Clover Club. Both are great versions of these classics, but this one was the staple Clover- cocktail from earlier editions of JM.
 

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.