138. Fluffy Ruffles Cocktail

My interpretation:
  1 oz Bacardi White
  1 oz Cocchi Vermouth di Torino

Shake well (30 seconds) with ice, strain into cocktail glass, express lime (or lemon) peel over glass, and garnish. — I prefer the lime with the rum. I use Cocchi to add a little bitterness which is otherwise lacking in this Duo. The recipe previously appeared in the 1930 Savoy Cocktail Book.
 

137. Five Fifteen Cocktail

My interpretation:
  1 oz Dolin Dry
  0.75 oz Pierre Ferrand Dry Curaçao
  0.25 oz heavy cream

Shake well (30 seconds) with ice, strain into cocktail glass, serve. — This lighter after-dinner cocktail first appears in JM 1933 from an unknown source.

 

136. Fine and Dandy Cocktail

My interpretation:
  1 oz Gin Lane 1751 London Dry
  1 oz Cointreau
  1 dash Angostura bitters
  1 T lemon juice.

Shake well (30 seconds) with ice, strain into cocktail glass, serve. — This cocktail, new to JM 1933, previously appears in the Savoy Cocktail book 1930. It is essentially a White Lady with addition of bitters.
 

135. Fifth Avenue Cocktail

 My interpretation:
  0.5 oz Hiram Walker Crème de Cacao
  0.5 oz Rothman & Winter Apricot Liqueur
  0.25 oz heavy cream

Pour ingredients carefully in order over the back of a spoon. — This recipe first appears in 1933, following the recipe described in the 1930 Savoy Cocktail Book.

134. Favorite Cocktail

My interpretation:
  3 sprigs of mint
  2 oz Gin Lane 1751 London Dry
  5 oz Hansen’s Ginger Ale
  2 T fresh lime juice

Muddle mint with gin and lime juice in bottom of highball glass. Add 2–3 large ice cubes and fill with ginger ale. Serve with straw. — This recipe, a sort of Cooler or minted Buck resembling a larger version of the Clarendon “Cocktail” above, first appears in JM 1916 from an unknown source, though similar to a number of variously named long drinks of the type which continues to be popular with other, especially exotic, base liquors. It is clearly unrelated to the Favourite in the Savoy Cocktail Book. The specification of “imported” ginger ale is curious, and may indicate the spicier ginger beer of, e.g., British, Australian, or Jamaican origin.
 

133. Farmer’s Cocktail

 My interpretation:
  1.25 oz Castle & Key London Dry
  0.75 oz Dolin Dry
  0.5 oz Dolin Rouge
  1 dash Angostura

Fill mixing-glass 1/3 full with cracked ice,  frappé (shake with fast, short strokes, rotating mixing-glass), strain into cocktail glass, serve. — This Perfect Martini riff produces a bit more than usual to accommodate more easily the precise proportions, so I use a small wine, but it could be divided up into two vintage glasses. Its first appearance is in JM 1908, calling for Chappaz and Ballor as the preferred vermouths. Straub 1913 reproduces the recipe.
 

132. Fancy Brandy / Gin / Whisky Cocktail

 The next recipe is a category or style of service specifying any of three base liquors. My interpretation:
  2 oz Western Grace brandy, Gin Lane 1751 London Dry, or Old Forester Signature
  1 dash gum syrup
  1 dash Pierre Ferrand Dry Curaçao
  1 dash Angostura bitters

Shake (sic) with ice, strain, twist lemon peel over drink, garnish, and serve. — This recipe, also copied by Straub in 1913, continues unchanged from JM 1908. Especially good if you like cloudy, aerated liquors!

131. Fairbanks Cocktail

My interpretation:
  1 oz Gin Lane 1751 Lond Dry
  0.5 oz Dolin Dry
  0.5 oz Rothman & Winter Apricot
  1 dash lemon juice
  1 dash Jack Rudy Grenadine

Shake well (30 seconds) with ice, strain into cocktail glass, garnish with cherry (here Amarena). — The first recipe to appear in Jack’s Manual under this name resembled the Evans with a larger portion of Apricot:

After 1916, Jack must have gotten wind that Douglas F. didn’t drink this one, or else he was corrected by the 1930 Savoy Book, whose Fairbanks No. 1 this recipe closely resembles; the Savoy’s gin-based Fairbanks No. 2 does not, however, resemble the old Rye and Apricot one. Straub has the Rye-Apricot-Boker’s recipe and further specifies using an Old Fashioned glass. Pictured here is the later 1933 recipe in the Savoy Cocktail-Book style.

130. Express Cocktail

My interpretation:
  1 oz The Famous Grouse
  1 oz Dolin Rouge
  1 dash Regan’s Orange Bitters

Shake with ice, strain into cocktail glass, serve. — This Rob Roy riff, substituting orange bitters for angostura, appears in Straub 1913, from whence it is borrowed by JM 1916.
 

129. Ewing Cocktail

My interpretation:
  2 oz Hochstadter’s Straight Rye
  3 dashes Angostura bitters

Fill mixing-glass with ice, stir, strain into cocktail glass, and serve. — This traditional whisky cocktail with an extra dose of bitters appears in Straub 1913, from whence it is borrowed by JM 1916. Mr. Ewing liked his whisky bitter.
 

128. Evans' Cocktail

 My interpretation:
  2 oz Hochstadter’s Straight Rye
  1 dash Pierre Ferrand Dry Curaçao
  1 dash Rothman & Winter Apricot Liqueur
  1 dash Fee Brothers Cardamom Bitters (Boker’s Style)

Fill mixing-glass with cracked ice, stir 30 seconds, strain into cocktail glass, serve. — This JM 1908 standby, a variation on a traditional “fancy” whisky cocktail, originally called for Boker’s Bitters, though this specification soon fell away before the 2nd edition in 1910 (I use Fee Brothers cardamom in tribute to this, and it fits really well with the profile). The apostrophe in the name was added in 1933. Straub borrows the recipe in 1913, omitting bitters altogether. Note that I have taken apricot brandy to indicate the sweeter, fruitier brandy-based liqueur, rather than a drier brandy distilled from apricots; this is supported by the small dosage required, suggesting a more flavorful quality.