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.

96. Coffee Cocktail

My interpretation:
  1 oz Offley Tawny Port
  1 oz Asbach Uralt
  1 pasteurized chicken egg, separated

In mixing-glass briefly mix egg yolk, brandy, and port; fill with cracked ice and shake vigorously 15 seconds. strain out ice, add egg white, shake 15-20 more seconds, strain into liqueur glass or footed goblet. Recipe may be doubled while retaining one egg, and served in an Irish Coffee mug or claret glass. — This classic Port-Wine Flip is humorously named “Coffee Cocktail” because of its lattè-like appearance and its suitability as an after-dinner drink. JM 1908 specifies Martell brandy. The strange 3rd edition (1910-S) of Jack’s Manual has 3:1 ratio of Port and Creme de Cacao, while retaining the spoonful of sugar from the first and second editions. This momentary attempt to improve the recipe must have been thought better of, since JM 1916 is back to the classic formula with Brandy and sugar. The sugar is omitted from 1933, in my opinion without detriment. Ruby Port and bright orange pastured egg yolks will afford a deeper, richer color to the flip.
 

95. C. O. D. Cocktail

My interpretation:
  2 oz Castle & Key London Dry Gin
  2 dashes Jack Rudy Grenadine
  1 slice fresh ruby grapefruit (for shaker)
  1 half slice ruby grapefruit (for garnish)

Fill mixing-glass half-full with ice, shake 10 seconds, double strain into cocktail glass, garnish with fresh half-slice ruby grapefruit. — A nice refreshing Sour with grenadine for sweetener. The inclusion of the peel in the shaker allows some of the oils from from the peel to mix with the liquid, producing a fuller bouquet and spectrum of flavors. Whether C. O. D. stands for Cash On Delivery or something else is unclear.
 

94. Club Cocktail

My interpretation:
  1.5 oz Castle & Key London Dry Gin
  0.5 oz Yzaguirre Rojo
  1 dash Chartreuse (Green)

Shake well with ice, strain into cocktail glass, serve. — This cocktail, new to the JM 1933, is found in The Savoy Cocktail book with yellow chartreuse. It is unknown whether Jack’s Manual, borrowing perhaps from Savoy, or else local tradition, omitted this by accident or purposefully changed it. With Green, it is similar to a Bijou with altered proportions. The lighter, sweeter quality of the Yellow tends to disappear this ratio.

93. Clover Leaf

 My intepretation:
  1 T fresh lemon juice
  1 pasteurized egg white
  2.0 oz Castle & Key London Dry Gin
  1 tsp Jack Rudy Grenadine

Fill mixing-glass with broken ice. Shake well (20 second), omitting egg white. Strain out ice, add egg white, and shake 10 seconds, garnish with mint sprig. — A nice classic sour, this is closer to the Clover Club in the Savoy Cocktail Book than Jack’s version of that cocktail which was added to the JM 1916. Jack’s Clover Leaf was picked up earlier, before Straub, probably from personal experience at the Astoria or other New York bars. To increase the distinctness of the two cocktails, Jack uses Grenadine here, having used Raspberry syrup and three citrus juices in the Clover Club. Both are great versions of these classics, but this one was the staple Clover- cocktail from earlier editions of JM.