113. Delmonico Cocktail

My interpretation:
  1.5 oz Hawthorn’s London Dry Gin
  1.5 oz Noilly Prat or Martini & Rossi Dry Vermouth

Shake, strain, serve in cocktail glass, garnish with orange peel. — This recipe seems to come from Straub 1913. The standard cocktail by this name currently contains a portion of Cognac or Brandy in addition to Gin and Dry Vermouth. The Old Waldorf-Astoria Bar Book (1935) has two orange peels and adds a dash of Orange Bitters but no brandy. Here are two presentations of this recipe:
 

112. Dean Cocktail

My interpretation:
  1 oz Bulleit Rye
  1 oz Cocchi Vermouth di Torino
  1 dash Amaro CioCiaro
  1 dash Luxardo maraschino

Fill mixing-glass with ice, stir, strain into cocktail glass, serve. — A good Manhattan riff, similar to the Brooklyn with its bitter orange quality, dating back to the first JM 1908.
  

111. Daiquiri Cocktail

My interpretation:
  2 oz El Dorado or Bacardi Rum (white)
  1 T lemon or lime juice
  1 tsp powdered sugar

Shake well (20 seconds), strain into cocktail glass. — The standard version of this rum sour today calls for lime, but lemon is a good alternative. Lemon-lime (1 tsp. each) is another good choice.
   

110.5* Excursus on Martini-Style Cocktails in JM

Excursus on Martini-Style cocktails in Jack’s Manual.

Nowadays “Martini” describes any proportion of gin and dry vermouth chilled and diluted by mixture with ice. The number of barely distinguishable cocktails containing gin and vermouth and bearing different names in the early twentieth century may explained by the variety of sources and experience from which Jack’s Manual draws. Additionally, Hotel, club, and bar “house” cocktails were often nothing more than their own version of a gin-and-vermouth or whisky-and-vermouth mixture. Jack Grohusko sometimes allows the same recipe to appear with two different names, but in general he seems to preserve a distinction in each one. Here is list to help clarify (to keep it simple, I omit those that have a dash of something — like the Martini, a 1:1 stirred with sweet vermouth, which adds Orange Bitters).

Gin + Dry Vermouth 
3:1 stirred w/ orange peel = Treasurer
3:1 shaken = Cushman
   w/ lemon peel = Blackstone No. 1
   w/ orange peel = Blackstone No. 2
3:2 stirred = Duke.
3:2 shaken = Coney (post-1910)
1:1 stirred = Dry Martini
   w/ olive = Cat
   w/ orange peel = Racquet Club
1:1 shaken = Cornell, Lewis, Coney (1908–10)
  w/ pimola = St. Francis


"Martinez" - Gin + Sweet Vermouth
4:1 shaken w/ orange peel, served down = Parson
3:1 shaken = Consolidated.
3:2 stirred w/ orange peel = Rossington (w/ Old Tom gin before 1933)
1:1 stirred = Perfect or Turf Club (not the Turf)


"Perfect Martini" - Gin +Dry Vermouth + Sweet Vermouth
16:3:1 (80%, 15%, 3%) shaken, served down = Shonnard
3:1:1 w/ lemon peel = Sphinx
2:1:1 = Four Dollar
  w/ orange peel = Blackstone or McLane
  w/ orange peel served down = Boles

110. Cushman Cocktail

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

Fill mixing-glass with ice; shake (about 15 seconds), strain, and serve. — A shaken 3:1 martini riff, this cocktail appears from the beginning in JM 1908, specifying Gordon gin and Chappaz vermouth. In JM 1910 (2nd ed.), with generalized ingredients, it inexplicably appears on p. 35 after Catawba Cooler (it looks like several unalphabetical recipes were wedged in here. Straub picks it up, too, presumably from JM’s 3rd edition, for his own 1913 manual.

109. Cuban Cocktail

My interpretation:
  2 oz Myers’s Jamaican Rum
  2 T fresh orange juice
  3 dashes homemade gum syrup

Fill mixing-glass with cracked ice; stir, strain, serve. — This cocktail first appears in JM third edition (1910-II) and remains unchanged. It is not to our thinking very Cuban, calling for Jamaican rum and orange juice instead of lime as it does. Straub errs in another way, using lime juice but substituting gin and brandy for rum and apricot brandy for the sweetener. Finally, it is also well to note that Jack’s recipe for “gum” syrup includes no gum arabic and should, for authenticity’s sake, be interpreted as simple syrup (here from the 3rd Edition):

I have, however, taken the opportunity to make my own gum syrup, and used it to great advantage in this cocktail.

108. Cris Cocktail

My interpretation:
  1.25 oz Hawthorn’s London Dry Gin
  1.25 oz Martini & Rossi Extra Dry Vermouth
  2 dashes Luxardo Maraschino

Fill mixing-glass with broken ice, stir, strain into cocktail glass, and serve. — This counterpart to the Christie, a JM standby from the start, and thus another 50/50 stirred martini riff, has maraschino substituted for the Peychaud’s Bitters.
 

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.