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.

 
   

276. Pine Tree Cocktail

My interpretation:
  1.25 Aria American Dry Gin
  0.75 Lustau Vermut
  1 mint sprig (to be shaken)

Shake with ice, strain into cocktail glass, garnish with fresh mint. — This mentholated martini-riff originates with Straub in 1913, is picked up by Jack in 1916, and dies there in 1933. It may have been named after a Pine Tree Hotel or Club (as many otherwise inexplicably named cocktails seem to have been). Today the name brings to mind a pinaceous gin and a dash of Zirbenz Stone Pine Liqueur, perhaps, or Evergreen, or even just a pine muddle or tincture; and in fact there are some strong contenders that go this way. Suffice it to say, the identity of the drink did not take root in the heart of the general drinking populace, and it died. But an echo lives on in the Cooperstown Cocktail, which is differentiated chiefly by the incorporation of dry vermouth.

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).
 

134. Favorite Cocktail

My interpretation:
  3 sprigs of mint
  2 oz Gin Lane 1751 London Dry
  5 oz Hansen’s Ginger Ale
  2 T fresh lime juice

Muddle mint with gin and lime juice in bottom of highball glass. Add 2–3 large ice cubes and fill with ginger ale. Serve with straw. — This recipe, a sort of Cooler or minted Buck resembling a larger version of the Clarendon “Cocktail” above, first appears in JM 1916 from an unknown source, though similar to a number of variously named long drinks of the type which continues to be popular with other, especially exotic, base liquors. It is clearly unrelated to the Favourite in the Savoy Cocktail Book. The specification of “imported” ginger ale is curious, and may indicate the spicier ginger beer of, e.g., British, Australian, or Jamaican origin.
 

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.
 

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).