117. Down Cocktail

 My interpretation:
  0.75 oz Dolin Rouge
  1.25 oz Hawthorn’s London Dry
  1 dash Regan’s Orange Bitters

Stir up drink in mixing-glass filled with ice, strain into cocktail glass, garnish with olive (picked or sunk) and serve. — A nice Martinez riff from Straub 1913, who called for a “high and dry” gin, meaning preferably 90 proof or greater, or at least not Old Tom. Jack in 1916 calls for M&R vermouth and Gordon dry gin. The name is unclear, and may sound like a cocktail instruction (e.g., “This is how to serve any type of liquor ‘down,’” implying a lowball glass) but, without specification of glass type, I have opted to give it the standard cocktail presentation.

116. Dorr Cocktail

My interpretation:
  1.5 oz Hawthorn’s London Dry Gin
  0.75 oz Martini & Rossi Dry Vermouth
  0.25 oz Dolin Rouge

Fill mixing-glass half-full of fine (chipped) ice, shake, strain into cocktail glass, garnish with orange peel; serve. — A cold, diluted perfect martini riff, easy on the sweet vermouth, unchanged from its first appearance in JM 1908.
 

115. Dimension Cocktail

My interpretation:
  1 oz. Hiram Walker Crème de Cacao
  0.5 oz Asbach Uralt
  0.5 oz Hiram Walker Crème de Menthe, White

Shake with ice, strain, serve in dessert cocktail glass. — A dessert trio, apparently from Straub 1913, first borrowed for JM 1916 (in both of which it is spelled “Dimention” perhaps a reference to the menthe, perhaps not). Even at this ratio, the mint is the strongest note, which with the sweetness makes this ideal for after dinner.
 

114. Devil's Cocktail

My interpretation:
  2 oz Martini & Rossi Extra Dry Vermouth
  0.25 oz homemade Devil Bitters mixture

Fill mixing-glass with broken ice, stir, strain into cocktail glass, serve. — Devil Bitters apparently refers to Fred Kalina’s Stomach Devil-Cert Bitters, formerly produced in Pittsburgh, Pennsylvania (Fred seems to have been of Bohemian extraction; the word “cert” means devil). While many empty bottles for this bitters can be found among private collections, the recipe, apparently a 70-proof digestive bitter, is not recorded and there is no known emulation of this specific concoction. I present my own interpretation, assuming by its name that it featured a mild tincture of piquant ingredients common at the time. Thus I have combined Fee Brother’s Cardamom Bitters, Underberg’s stomach bitters, and a small but powerful tincture of cayenne and sweet paprika in neutral spirit, melded by means of a little gum syrup. The effect is not unpleasant, but rather savory and medicinal. One notes that the Devil’s and Diabolo cocktails from the Savoy Cocktail-Book are quite different.
 

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.