287. Princess Mary Cocktail

My interpretation:
  1.5 oz Plymouth Gin
  1.25 oz Hiram Walker Crème de Cacao (white)
  0.25 oz light cream

Fill shaker with ice, shake 25-30 seconds, strain into cocktail glass, serve. — If you think this sounds like an Alexander, wel, it is—at least, what is now thought of as an Alexander. In 1908, Jack Grohusko had an Alexander of a far different stripe: 2:1 rye and Benedictine, down, on a rock, with an orange twist; somewhat similar to the Colonel. This is found in JM and Straub until 1933. In Harry of Ciro’s ABCs of Mixing Cocktails (1923), the recipe is found by this description, along with its claim by the author of the book: it was invented by Harry McElhone in 1922 for the marriage of HRH Princess

Mary to Lord Lascelles; Harry’s Alexander has brandy, not gin—thus a Brandy Alexander. Barflies & Cocktails (1927), which also has the Princess Mary (along with repeated details on its creation), likewise gives the Alexander as brandy, cacao, and cream. The Old Waldorf Bar Days (1931) gives it with gin, cacao, and cream—identical to the Princess Mary, but that cocktail by McElhone is not present to confuse. In brief, while the Alexander appears in a variety of forms, the Princess Mary appears only with cream, cacao, and gin, usually in equal parts. It appears that the inclusion of the creamy Alexander occurs only in 1933 (along with addition of Alexander’s Sister) and without noting similarity to the Princess Mary). Note: I have used Plymouth Gin here, though the style is not specified in the recipe.
 

265. Parisian Blonde Cocktail

My interpretation:
  1 oz Myers’s Rum
  0.66 oz Pierre Ferrand Dry Curaçao
  0.33 oz light cream

Shake 20-30 seconds with broken ice, strain into cocktail glass, serve. — This creamy, orangey dessert Trio, which resembles a Panama Cocktail with substitution of curaçao for cacao, first appears in the Savoy Cocktail Book (1930), from thence being taken into JM 1933.

262. Panama Cocktail

My interpretation:
  0.75 oz Copper & Kings Brandy
  0.75 oz Hiram Walker Creme de cacao
  0.33 oz light cream

Shake well (25 seconds), strain into chilled cocktail glass, serve. — This drink, which amounts to a Brandy Alexander (as it is today commonly named), appears in the Savoy Cocktail Book in equal parts. Here the cream is reduced to accent the alcohol and bring the parts in better alignment. Adjustments of the recipe in books of the 30s and 40s tended to increased the brandy to about 3 parts to 1 part each of cream and cacao.

137. Five Fifteen Cocktail

My interpretation:
  1 oz Dolin Dry
  0.75 oz Pierre Ferrand Dry Curaçao
  0.25 oz heavy cream

Shake well (30 seconds) with ice, strain into cocktail glass, serve. — This lighter after-dinner cocktail first appears in JM 1933 from an unknown source.

 

135. Fifth Avenue Cocktail

 My interpretation:
  0.5 oz Hiram Walker Crème de Cacao
  0.5 oz Rothman & Winter Apricot Liqueur
  0.25 oz heavy cream

Pour ingredients carefully in order over the back of a spoon. — This recipe first appears in 1933, following the recipe described in the 1930 Savoy Cocktail Book.

30. Belmont Cocktail

My interpretation:
  1.25 oz Rose’s Grenadine
  1.75 oz Uncle Val’s Restorative Gin
  1 tsp heavy cream
  
Shake well (20 seconds) with cracked ice, double strain, serve. Notes: A good grenadine is a necessity for this dessert drink. Rose’s should not be the star of the show. Try Liber & Co. or Jack Rudy’s version. Otherwise, a modern palate might prefer a ratio of 1:2 grenadine to gin.

 

23. Barbary Coast Cocktail

My interpretation:
  1.25 oz Uncle Val’s Restorative Gin
  1.25 oz The Famous Grouse Blended Scotch
  0.5 oz crème de cacao
  1 T heavy cream

Shake well with cracked ice, strain into highball glass with large ice cube or garnish with nutmeg. 
 

5. Alexander Cocktail

 My interpretation:
  .75 oz Hiram Walker Creme de Cacao (white)
  .75 oz Uncle Val’s Restorative Gin
  1.5 oz heavy cream

Shake on cracked ice, strain, and serve. Garnish with grated nutmeg (and spill some on the counter). Heavier on the cream and lighter on the gin than I’m used to, but fully conceivable as an early 1900s dessert cocktail.