348. Tucker Cocktail

My interpretation:
  1.5 oz Old Forester Kentucky Straight Bourbon Whisky 100 pf
  0.5 oz Noilly Prat Extra Dry Vermouth
  1 dash Angostura bitters

Pour ingredients directly in glass with large piece of ice and lemon twist. — This Dry Manhattan served down on the rocks appears first in JM1910. The instructions generally seem to imply that the lemon twist should be placed in the glass first before stirring.
 

347. Trowbridge Cocktail

My interpretation:
  1 oz Castle & Key London Dry Gin
  1 oz Martini & Rossi Sweet Vermouth
  1 dash Regan’s Orange Bitters

Fill mixing-glass half full with ice, stir, strain into whisky glass, garnish with orange twist, serve. — This Sweet Martini with a twist, served down, first appears in Straub 1913 in a 2:1 ratio, sweetened up to 1:1, as usual, when copied by JM1916. There is no mention of ice, so a legitimate form of this drink would include a direct pour, esp. if the vermouth is duly chilled.

322. Shonnard Cocktail

My interpretation:
  1.75 oz Beefeater Gin
  0.25 oz Noilly Prat Dry
  2 barspoons Vermut Lustau

Fill shaker with broken ice, shake, strain into whisky glass, serve. —This Martini riff (mostly dry—there is not enough sweet vermouth to call it a perfect Martini) served down first appears in JM1910 (AKA Second Edition), p. 75. The call for a whisky glass usually accompanies larger drinks or those served with a piece of ice, since a whisky glass was somewhat like a small juice glass and probably held about 6 ounces, or about twice as much as a cocktail glass, roughly the same as a claret glass though without the stem. It is possible, though unclear, that the drink was larger than 2 oz + dilution. Shonnard is in origin a Scottish surname, and is found both in Shonnard Terrace (the location of a Victorian chateau in Yonkers, New York) and in Civil War Major Frederic Shonnard of the 6th New York heavy artillery, whose daughter, Eugenie, became a proficient sculptor.

267. Parson's Cocktail

My interpretation:
  2 oz Uncle Val’s Botanical Gin
  0.5 oz Noilly Prat Rouge
  1 piece orange peel

Fill mixing-glass with fine ice, frappé, strain into whisky glass, garnish with fresh orange peel, serve. — The original 1908 recipe in Jack’s Manual calls for Gordon dry gin, editions 2–4 for “high and dry” gin. Properly, this drink should have a higher proof dry gin, such as Castle & Key or Beefeater. However, the botanical gin works quite well in the circumstances, though it may not please the titular Parson. It is meant to be a bracing drink with an orange undertone, served very cold and somewhat diluted in a comfortable glass. Straub 1913/1914 has a “Parson” (non-possessive) under which the reader is referred to the Rossington, a similar drink, described as 2:1 Old Tom Gin and Sweet Vermouth stirred with an orange peel.

241. Morning Cocktail

The Morning Cocktail is an old standard shared by several cocktail manuals, always involving brandy and sweet vermouth augmented by dashes of various ingredients and served with a lemon twist. The name recalls the origin of the cocktail as a genteel morning pick-me-up. This version in JM1933 goes back to the first edition in 1908, showing by its lack of change the perfection of this early form and the regard for it among genteel morning-tide tipplers. Barflies and Cocktails (1927) specifies orange bitters for the generic bitters given here (I used Fee Brothers Cardamom/Boker’s Style this time), and adds a cherry in the glass along with the twist, which variation is reproduced also in the Savoy Cocktail Book (1930). JM omits the cherry.
 

200. Junkins Cocktail

My interpretation:
  1.5 oz Hochstadter’s 100 Pf Rye
  0.5 oz Alessio Chinato

Stir with ice, strain into whisky glass with piece ice, twist lemon peel, serve with spoon. — A recipe under this name first appears at least in JM 1910 (2nd Edition) — the 1st Edition before me lacks the appropriate page— with the following recipe:

However, after the publication of Straub 1913, the JM recipe follows his Rye or Gin + Vermouth variation. It is possible that this was closer to the source which JM was trying to replicate based on visual memory. In 1912, JM had a different variation (again with a small glass, spoon, and lemon peel), resembling a sort of “Improved Rye Cocktail” served down:

Pictured below is the post-Straub recipe as it appears in JM 1933:

27. Beals Cocktail

My interpretation:
  1.5 oz The Famous Grouse Blended Scotch
  0.75 oz Martini & Rossi Extra Dry
  0.75 oz Martini & Rossi Rosso

Shake with ice, strain, serve in whisky glass. A “perfect” version of the Beadlestone served down.