87. Clare Cocktail

My interpretation:
  1.5 oz Plymouth Sloe Gin
  1.5 oz Yzaguirre Rojo
  1 barspoon Asbach Uralt

Stir well (20 seconds) in mixing-glass full of cracked ice; strain into glass, serve. — This inoffensive postprandial Duo with a brandy flourish, essentially a riff on the Blackthorne Cocktail, entered JM 1916 from Straub 1913/1914.
 

63. Bud's Cocktail

My interpretation:
  1.5 oz Bombay Sapphire
  0.75 oz Gallo Extra Dry
  0.75 oz Yzaguirre Rojo
  1 dash Regan’s Orange Bitters
  1 dash Hiram Walker Apricot Brandy

Fill mixing-glass with cracked ice, shake, strain, serve. Garnish with twisted orange peel. — This Cocktail, a “perfect Martini with a couple extras,” first appears in the reorganized and expanded JM 1916.

46. Bobbie Burns Cocktail (for Two)

My interpretation:
  1 tsp (barspoon) fresh orange juice
  1 tsp (barspoon) Luxardo maraschino
  1 tsp fine sugar
  1.5 oz The Famous Grouse Blended Scotch
  1.5 oz Yzaguirre Rojo Sweet Vermouth

Shake with ice, strain into two glasses. — This drink, which I hesitate to call a cocktail (perhaps a sort of blossom) comes from Straub’s pocket manual and is designated there also as “for two”—so I made two. Not sure that’s what was meant. Since Straub specifies 1/2 jiggers, Jack has 50%’s here. Still, two 1/2 jiggers will only get you one drink. Also note, the usual recipe for a Bobbie Burns today is a bit different.



 
 

40. Blackstone Cocktail

My interpretation:
  1.5 oz St. George Botanivore
  0.75 oz Gallo Dry
  0.75 oz Yzaguirre Rojo

Shake with ice, strain, garnish with twisted orange peel. — Essentially what people might today call a perfect Martini with an orange twist. The putative house cocktail of the famous Blackstone Hotel, built in Chicago in 1910, the recipe was included in Chicago-based Straub’s pocket manual and from thence likely came into Manhattan-based Grohusko’s expanded 1916 edition.
 

33. Bijou Cocktail

My interpretation:
  1.5 oz Green Chartreuse
  1.25 oz Yzaguirre Rojo
  0.25 oz Hawthorn’s London Dry Gin

Fill mixing-glass 3/4 full with cracked ice, stir well (20 seconds), strain, garnish with cherry and 2 dashes of lemon juice (or, express lemon peel over drink). — I never tried it with an olive; that should be a future post. Also, the language of this gem strikes me as being from an older source.

29. Beauty Spot Cocktail

My interpretation:
  0.25 oz fresh orange juice
  0.75 oz Yzaguirre Rojo
  0.75 oz  Martini & Rossi Extra Dry
  1.5 oz Hawthorn’s London Dry Gin
  1 dash Rose’s Grenadine

Shake with ice, strain, serve. If desired, reserve grenadine till end and drop the dash through the top, creating a “spot” (this works better when the recipe with eggwhite is used).

 

28. Beauty Cocktail

My interpretation:
  1.5 oz Hawthorn’s London Dry Gin
  0.75 oz Martini & Rossi Extra Dry Vermouth
  0.75 oz Yzaguirre Rojo Sweet Vermouth
  1 eggwhite
  1 dash Grande Absente absinthe
  1 barspoon sugar syrup 

Shake ingredients over cracked ice, finely strain, serve.