75. Cat Cocktail

My interpretation:
  1.5 oz Bombay Sapphire
  1.5 oz Dolin Extra Dry
  2 dashes Angostura bitters.

Stir with cracked ice, garnish with olive, and serve. — This Cocktail recipe, closely resembling the modern Martini (with addition of bitters) first appears in Straub 1913/1914 and thence passes into JM 1916.

76. C. A. W. Cocktail

My interpretation:
  1.25 oz Carpano Antica
  1.25 oz Dolin Extra Dry
  0.75 oz Asbach Uralt

Shake with ice, strain, garnish with orange peel; serve. — This recipe comes from Straub 1913/14 and is presumably named for the Chicago Auto Workers union.

74. Captain Cocktail

My interpretation:
  1.5 oz Rémy Martin VSOP
  1.5 oz Carpano Antica.

Fill mixing-glass with cracked ice. Stir, strain, and serve. — This elegant and simple Duo first appears in the expanded JM 1916. There is no analogue in Straub.

 

73. Campill Cocktail

My interpretation:
  1.5 oz Bulleit Rye
  0.75 Dolin Extra Dry
  0.75 Yzaguirre Rojo
  1 dash Grande Absente absinthe

Fill mixing-glass with cracked ice; stir, strain, and serve. — A favorite standard JM feature from 1908, it was not picked up by Straub, but continued without change to the 1933 edition. Taking a cue from the Manhattan, it resembles a Waldorf Cocktail with added Sweet Vermouth and no Angostura bitters.
 

72. Cameo Kirby Cocktail

My interpretation:
  1.5 oz Bombay Sapphire
  1.5 oz Gallo Extra Dry
  2 tsp homemade raspberry syrup
  1 T fresh lime juice

Shake with ice, strain, and serve. — This recipe appears in JM 1916, having been published in Straub’s manuals of 1913/1914. It is named for a 1909 play by Booth Tarkington and Harry Leon Wilson that was also released as a film on Dec. 24, 1914. With correct preparation and fresh ingredients, this can be a pleasant drink.

71. Calumet Club Cocktail

My interpretation:
  1.5 oz Old Forester Signature 100 Proof
  1.5 oz Martini & Rossi Rosso
  3 dashes Extinct Chemical Co., Horsford’s Acid Phosphate
  1 dash Angostura bitters.

Stir with ice, strain into cocktail glass, and serve. — The acid phosphate is here a crucial component, adding a pleasant subtle tartness not achievable with citrus juices; without it we have a basic Bourbon Manhattan. The question whether to use ice, though no ice or straining is indicated in Straub’s recipe, must be answered in the affirmative, taking into consideration Straub’s typical brevity, the practice of the times which generally called for ice chilling and dilution, and the recipe in Washburne & Bronner’s Beverages De Luxe. which prescribes stirring and straining. Here it refers to the club in Chicago, Illinois. While a Calumet Club occupied a building at 267 Fifth Avenue in New York, since this recipe comes to us from Mr. Jacques Straub, a bartender of St. Louis latterly in Chicago, it is naturally to the Club of that City, organized in 1878 and located at 24 Michigan Ave., that its origin is trace, from whence, entering into Straub’s repertoire, it presumably passed into JM 1916.



  

70. Calisaya Cocktail

My interpretation:
  3 oz homemade Calisaya mixture

Fill mixing-glass half-full with cracked ice, stir, strain, serve. — This recipe is included from the first edition, where it is spelled “Calasaya.” Though the spelling is corrected in JM 1910, it never, unlike Straub 1913/1914, provides for the addition of a dash of bitters.

69. Café de Paris Cocktail

My interpretation:
  1 Vital Farms egg-white
  3 dashes Hiram Walker Anisette
  1 barspoon heavy cream
  2 oz Bombay Sapphire

Shake well (20 seconds) with fine ice, strain into glass with approx. 3 oz capacity. — This classic also comes to the JM tradition from Straub in which it is spelled Cafe de Paree. Here, of course, the Cafe refers not to coffee per se, nor of course to the ’30s London night club, as some have suggested, but to the venerable 19th-century coffee-house in central Paris—either to indicate its supposed origin, or else to make a nostalgic association without basis: “Fit for the fashionable madames at the gay old café de Paree!”

68. Café au Kirsch Cocktail

My interpretation:
  1 oz Clear Creek Cherry Brandy
  1 oz Remy Martin VSOP
  1 Vital Farms pasteurized egg white
  1 oz Portland Brew Columbian roast coffee, ice-brewed (roasted by Summit Coffee Co.)

Frappé, or shake well with finely crushed ice until frost forms on shaker, about 20-30 seconds. Strain into goblet sufficient to hold 4–5 oz. drink so that no ice chips mar the egg-white head; serve. — This classic drink, a cocktail in name only, appears in JM 1916 following the same recipe as Straub 1914, which notably lacks sugar. It may be that Straub meant cherry cordial instead of Kirschwasser; Cherry Heering in fact works wonderfully here but makes for an entirely different drink. Preferably, if the customer desires, dissolve 1 tsp sugar in coffee before mixing.

67. Cabinet Cocktail

My interpretation:
  1.5 oz Bombay Sapphire
  1.5 oz Dolin Extra Dry 

Shake with ice, strain, and serve. Garnish with half slice of orange. — This recipe in our tradition goes back to Straub 1913/1914, where the garnish is a “slice of orange peel.” JM 1916 duplicates this, but the word peel is omitted from JM 1933. If you follow the last edition, you might end up with something like this:
 

66.5. Byrrh Cocktail*

Note: I am departing slightly from my formerly stated intentions in order to include a recipe which, being featured in two early editions of JM, as well as in Straub 1913/1914, was sadly omitted in JM 1916, and in JM 1933 for all intents and purposes was replaced by the B. V. D. Cocktail, at least positionally speaking—hence the half-number.

My interpretation:
  0.75 oz Noilly Prat Extra Dry
  0.75 oz Bulleit 95 Rye (90 pf)
  1.5 oz Violet Frères Byrrh Grand Quinquina

Fill mixing-glass half-full of fine ice (hand-cracked or mallet-broken), stir, strain into cocktail glass, express orange peel, garnish, and serve. — The 1908 edition specifies Noilly Prat Vermouth, which I was happily able to obey. This turns out to be a good cocktail, justifying its inclusion here. One wonders whether Byrrh stocks or importations were reduced after the Sad Era. JM 1933 features Byrrh in only one recipe: The Byrrh Wine Daisy, where JM 1910 additionally offers the Byrrh Wine Rickey.