86. Cincinnati Cocktail

My interpretation:
  4 oz Nashville Brewing Company Helles Lager, chilled
  4 oz Gerolsteiner Sparkling Mineral Water, chilled

Pour Gerolsteiner into a chilled highball glass, pour lager on top slowly so that a little head forms but does not overflow glass. Serve. — I have interpreted this recipe, a charter member of the Jack’s Manual, as a small cocktail-size drink for quick refreshment in overwhelming heat. The portions may be increased to fit the appropriate size for a pint or pilsner glass. I take the name to be humorous, since, clearly, no bitters or sweetener is prescribed (unless one takes the Ginger Ale as the sweetener). To be very correct, it is shoulid be called a Cincinnati Cooler, Beer Cooler, or a Soda (or Ginger Ale) Shandy.

 

85. Cider Cocktail

My interpretation:
  8 oz Jack’s Hard Cider
  2 dashes Angostura bitter

Dash bitters in bottom of highball glass, add large piece of ice, pour in chilled cider to 1/4” of rim, garnish with twisted lemon peel. — This “cocktail-style treatment” of hard cider appears first in Straub 1913/1914, thence being taken up into JM 1916. An older approach (e.g. in the 1905 Gorham Cocktail Book) closer to the original idea of cocktail would be to add a 1/2 lump of sugar first, which is then doused with Angostura. A little cider is added and the whole is stirred gently, then it is topped up with the rest of the cider. If the cider is very sweet (as it usually is) this addition of sugar may be regarded as superfluous.
 

84. Chrysanthemum Cocktail

My interpretation:
   2.5 oz Dolin Dry
   0.5 oz Benedictine
   3 dashes Hiram Walker Anisette

Shake well (20 seconds) with ice, strain into cocktail glass, express orange peel and garnish. — This classic vermouth-forward recipe, ideal for dessert, was a new addition to JM 1933.
 

83. Christie Cocktail

My interpretation:
  1.5 oz Bombay Sapphire
  1.5 oz Noilly Prat Extra Dry
  2 dashes Peychaud’s Bitters

Fill mixing-glass with ice. Stir, strain into cocktail glass, serve. — This cocktail recipe, a “dry martini riff,” appears in JM 1908 and continues throughout, being picked up by Straub 1913/1914 with a couple changes, the name altered to “Cristie” (the spelling Christie is found in the index):

This recipe does not affect JM 1916, but there is another interesting development:

The Christie is displaced un-alphabetically to sit next to another Jack’s Manual standby, the Cris. The relationship is unclear, but both recipes, featured in every JM edition, are exactly the same except for the two dashes. Maybe Straub therefore decided to conflate them. (Note the New-Yorkish typo “Peychard’s.” Pronounce it like a New Yorker.) Both recipes find themselves in JM 1933 restored to their proper alphabetical place. More on the Cris in due time.

82. Chrisp Cocktail

My interpretation:
  1.5 oz Bombay Sapphire
  1.5 oz Carpano Antica
  1 dash Regan’s Orange Bitters
  1 slice of orange, halved.

Shake with ice, strain, garnish with fresh half-slice of orange; serve. — This cocktail recipe appears first in Straub 1913/1914 and then in JM 1916. It is also presumably found, with two slices of orange, under the variant name “Christ Cocktail” in the Waldorf-Astoria Bar Book (1935), which, though published after the Sad Era, purports to contain the correct recipes commonly used before Prohibition.

81. C. H. P. Cocktail

My interpretation:
  1.5 oz St. George Americano Bruto
  1.5 Bulleit Rye

Fill mixing-glass with cracked ice, stir, strain into cocktail glass, and serve. — This JM 1933 original is a nice stiff aperitif Duo, kind of a simpler, less sweet Boulevardier. I can’t yet comment on the Brandy version, nor how it might work with Campari or even Cynar. For the time being, however, I do like the faint floral quality of the St. George Americano Bruto mingling with the peppery Bulleit rye. Needless to say, there are lots of options here with lots of nuances possible, so the experiment might take several repetitions. And yet with the eight combinations possible, there are even more possibilities for determining the significance of the recipe’s mysterious name. What could C. H. P. signify to a post-Prohibition Manhattanite?

80. Chocolate Cocktail

My interpretation:
  1.5 oz Yellow Chartreuse
  0.5 tsp powdered unsweetened chocolate
  0.25 tsp sugar
  1 tsp warm water
  1 Vital Farms egg yolk
  
In mixing-glass stir chocolate, sugar, and water until smooth, add egg yolk, stir until smooth, add cracked ice and chartreuse, shake 20 seconds, finely strain, and serve. — A Chocolate Cocktail without chocolate (like the Coffee Cocktail without coffee) has substantial tradition in mixed-drink history, probably for reason of appearance; cf. Jack’s Chocolate Punch, consisting of Port, curaçao, and milk. Jacques Straub in 1913 has no chocolate powder, but instead maraschino and blackberry liqueur; the Savoy, however, has both the chocolate powder and the maraschino. Jack Grohusko, for his part opts for a more on-the-nose approach with the cocktail in the JM 1916, thus forestalling potential questions by potentially confused or indignant customers, I presume.

79. Chinese Cocktail

My interpretation:
  1.5 oz Jack Rudy grenadine
  1.5 oz Myers’s Rum
  2 dashes Angostura bitters
  4 dashes Luxardo maraschino
  4 dashes Pierre Ferrand Dry Curaçao

Shake well (20 seconds) with broken ice, strain into cocktail glass. — The Chinese Cocktail was added to the JM 1933 without precedent in previous editions of the Manual. The proportions on such drinks with multiple dashes of this and that are best kept when we take into account that the original jigger is 2 ounces. Thus in increasing the drink volume for modern taste to about 3 ounces total, the bitters and minor additions may also need adjustment.
 

78. Chauncey Cocktail

My interpretation:
  0.75 oz Asbach Uralt
  0.75 oz Bombay Sapphire
  0.75 oz Martini & Rossi Rosso
  0.75 oz Old Forester Signature

Fill mixing-glass with cracked ice, shake, strain, and serve. — This bracing Quartet comes from Straub 1913/1914 and may be named for the street in Brooklyn (named in turn for a US Navy lieutenant in the War of 1812) or else for the Brooklynite businessman and Baseball bastion George Chauncey (fl. late-19th c.).

77. Chantecler Cocktail

My interpretation:
  1.5 oz Bombay Sapphire
  0.75 oz Dolin Extra Dry
  0.75 oz Martini & Rossi Rosso
  4 dashes Jack Rudy Grenadine

Shake with ice, finely strain, serve. — This abbreviated recipe, named after Edmond Rostand’s play which premiered in 1910–1911 (correctly in the French spelling, not Americanized “Chanticleer”), appears first in Straub 1913/1914, from whence it is copied almost word for word. It is a subtle variation on the Bronx notable for its distinction in color more than in taste, unless a fine grenadine is used.

 

76. Champagne Cocktail

My interpretation:
  1 tsp sugar
  2 dashes Angostura bitters
  1/2 split of Gruet champagne 

Place sugar in bottom of champagne flute, saturate with bitters, fill with champagne to 1/4” of lip, dress with lemon twist and 2-3 fresh berries if in season. — Here I include in my preparations the instructions from JM 1908:

 The prescription of “fruits in season” is thus not original to the Champagne Cocktail, but likely adduced from the Champagne Cobbler. Note that the instruction to stir with a spoon is omitted from the later version of the recipe.