107. Crescent Cocktail

My interpretation:
  0.75 oz McKenna 10 Year
  0.75 oz Cocchi Vermouth di Torino
  0.33 oz Amaro CioCiaro
  1 tsp homemade raspberry syrup

Shake well (20-30 seconds), strain into cocktail glass, and serve. — This Manhattan riff takes a cue from Jack’s very own Brooklyn, amps down the main ingredients, amps up the Amer Picon, dropping the bitters and making for a sweeter drink with bitter complexity from the Picon and just a touch of tartness. To augment the bitterness of the CioCiaro I opt for Cocchi amber vermouth.

 

106. Creole Cocktail

My interpretation:
  1.25 oz Cocchi Vermouth di Torino
  0.75 oz St. George Absinthe

Fill mixing-glass with broken ice, shake 20 seconds, strain into cocktail glass, serve. — This Creole cocktail (duo) derives from Straub’s Chicago recipe and appears in the 1916 and 1933 editions of Jack’s Manual.

105. Cotton Cocktail

My interpretation:
   1.5 oz Bulleit Rye
  0.5 oz Dolin Rouge
  0.5 oz Noilly Prat Extra Dry
  1 dash St. George Absinthe
  2 dashes Regan’s Orange Bitters

Fill mixing-glass with broken ice; stir, strain into cocktail glass, and serve. — This “perfect” Manhattan riff with added dash of absinthe and use of lemon peel, first appears in the Third Edition, JM 1910 (II) and continues to JM 1933.
 

104. Coronation Cocktail

 My interpretation:
  0.75 oz Noilly Prat Extra Dry Vermouth
  0.75 oz Hawthorn’s London Dry Gin
  0.5 oz Dubonnet

Stir with ice, strain, serve. — This cocktail appears in the 3rd Edition, JM 1910, calling for equal portions and “orange gin” rather than dry gin, as it appears in Straub 1913:

The change in proportions may have been for finer balance of the palate, or perhaps to conserve an increasingly rare Dubonnet. The name and year suggest this was created after the death of Edward VII in preparation for the coronation of George V, but it may have been for Edward VII’s coronation in 1902.

103. Cornell Cocktail

 My Interpretation:
  1.25 oz Castle & Key London Dry Gin
  1.25 oz Martini & Rossi Extra Dry Vermouth

Shake with ice 10 seconds, strain, serve. — This very simple “shaken martini” Duo riff, borrowed from Straub 1913, bears little resemblance to the more famous Cornell Cocktail, which the Savoy Cocktail Book calls the Cornell Special (with Gin, Benedictine, and Lithia water, i.e., Gerolsteiner).

102. Cook Cocktail

My Interpretation:
  1.5 oz Hawthorn’s London Dry Gin
  0.25 oz Luxardo Maraschino.
  1 T fresh lemon juice
  1 egg white 

Fill mixing-glass with broken ice, shake 15 seconds, omitting egg white. Strain out ice, add egg white, shake 15 seconds, strain into cocktail or sour glass, serve. — This Jack’s Manual staple, a Sour bearing some similarity to the Clover Club, first appears in the 1910, 2nd Edition and continues without change.

101. Consolidated Cocktail

My interpretation:
  1.5 oz Castle & Key London Dry Gin
  0.5 oz Dolin Rouge

Shake well (20 seconds) in mixing-glass filled with ice, finely strain, serve. — Earlier instances of this JM staple recipe include the necessary instructions, e.g., JM 1908:

The pale amber color and cloudy is thus due to aeration (as well as lighting). A riff on a “sweet martini,” it could thus be seen as a sweet version of the Cushman (a 3:1 shaken dry martini).
 

100. Congress

My interpretation:
  1 oz Asbach Uralt
  1 oz Combier Crème de Rose
  3 dashes Noirot orange-flower water
  1 egg white.

Shake with ice 15 seconds, omitting egg white. Strain out ice, add egg white, shake 15 seconds, strain, and serve in small wine glass befitting the name. — This drink appears to be another borrowing from Straub 1913 for JM 1916.

99.Columbus Cocktail

My interpretation:
  1.25 oz Noilly Prat Extra Dry
  0.75 oz Angostura bitters

Fill mixing-glass with ice, shake well (20 seconds)—or frappé—with broken ice, double strain into cocktail glass, serve. — This is a nice bitter surprise from the pre-Prohibition era. The 1908–1910 editions specify Hostetter’s Bitters rather than Angostura, as well as calling for the full ice and frappé technique.
 

98. Colonial Cocktail

My interpretation:
  1 oz. Hawthorn’s London Dry Gin
  1 oz fresh ruby grapefruit juice
  3 dashes Luxardo maraschino

Fill mixing-glass with broken ice, shake well (20 seconds), and strain into cocktail glass; serve. — JM 1933 preserves the 1:1 ratio of Straub 1913, disregarding the drier 2:1 ratio of the Savoy. JM 1916, which is actually following Straub, has the ratio of 3:3:2 Old Tom gin, grapefruit juice, and maraschino, and further says the drink is for two (hence 2 1/2 jiggers + dilution) and has the alternate name The Miller.

97. Cold Deck Cocktail

My interpretation:
  1.0 oz Asbach Uralt
  0.5 oz Hiram Walker Crème de Menthe
  0.5 oz Dolin Rouge 

Fill mixing-glass with broken ice, shake well (20 seconds), strain into cocktail glass, serve. — This trio, named after a card-playing term and previously appearing the Savoy Cocktail Book (1930), is a variation on the Stinger / Brant theme, adding a little depth with the vermouth while maintaining the sweetness.