370. Waxen Cocktail

My interpretation:
  0.5 oz Gine Lane 1751 Old Tom Gin
  0.5 oz Cocchi Vermouth
  0.5 oz Laird’s Bonded Apple Brandy
  0.5 oz Yellow Chartreuse

Fill mixing-glass with ice, stir, strain into cocktail glass, serve. — This recipe first appears in Straub 1913 and is borrowed from thence for JM1916. The same recipe is found in McElhone’s Barflies . . . under the name “Warday’s” with the notable and in fact sensible reduction of chartreuse to 1 tsp., leaving the rest in equal thirds (about 0.75 oz each). That recipe and name are reproduced exactly in The Savoy (1930). While the Warday’s Cocktail is rightly deserving some attention today, it is well to note that Straub and Grohusko did it first, sort of, and to give credit where due. They may be independent creations, but I find it unlikely, given their proximity in the alphabet. The Waxen is also getting attention here and there.

369. Watkins Cocktail

My interpretation:
  1 oz Tinkerman’s Gin (Sweet Spice)
  0.5 oz Cocchi Vermouth di Torino
  0.5 oz Martini & Rossi Extra Dry
  1 slice pineapple in mixing-glass
  1 slice orange in mixing-glass

Fill mixing-glass with cracked ice, shake, strain, serve. — This fruit-laced Perfect Martini recipe, first appearing in JM1912 bears a close resemblance to the later Straub’s Waldorf Queen[’s] (see above) added in 1916—which might stand out more if the Old Waldorf Bar Days recipe for the Waldorf Bronx (2:1 gin to orange juice, with 2 pineapple slices) had been followed.

368. Washington Cocktail

My interpretation:
  1.75 oz Noilly Prat Extra Dry
  0.25 oz Copper & Kings Brandy
  1 dash Pierre Ferrand Dry Curaçao
  1 dash Angostura bitters

Fill mixing-glass with broken ice, stir, strain into cocktail glass, serve. — This light, vermouth-forward aperitif recipe first appears in JM1912 and remains a standard part of the JM repertoire. It later appears from an undetermined source in McElhone’s Barflies & Cocktails (1927) in the ratio 2:1 vermouth to brandy, with 2 dashes of syrup instead of curacao, and 2 dashes of bitters. That recipe is reproduced exactly in
The Savoy Cocktail Book (1930).
 

367. Ward Eight Cocktail.

My interpretation:
   1.5 oz Bulleit Rye
   1 tsp Jack Rudy Grenadine
   2 T orange juice
   1 T lemon juice

Shake well (30 seconds), strain into cocktail glass, serve. — This venerable (ca. 1898) Bostonian, spirit-forward take on a Whisky Sour with grenadine appears in no previous edition of Jack’s Manual. It appears, e.g., in Cocktails and How to Mix Them (1922) by “Robert of the Embassy Club.” The Mr. Boston Bartender Guide was, of course, not printed until 1935.

366. Waldorf Queen Cocktail

My interpretation:
  1 oz Tinkerman’s Gin (Sweet Spice)
  0.5 oz Martini & Rossi Rosso
  0.5 Dolin Dry
  1 quarter orange
  2 quarter-slices pineapple

Muddle pineapple in shaker, add ingredients and fine ice, rappé well (shake vigorously 30 till nicely frosted), strain into cocktail glass, serve. — In 1913, Jacques Straub, ever the entrepeneur of all things Waldorf, includes this Bronx variant under the name Waldorf Queen’s. JM1916 picks up with slight variation, dropping the possessive marker (and thus any connection to a New York borough name, a là Bronx). The same drink proved popular and was included in books like McElhone’s 1927 Barflies & Cocktails (under the simplified name Waldorf). The Old Waldorf Bar Days (1931), which usually holds the best claim, calls it the Waldorf Bronx and makes it much simpler than a Bronx, with only gin, orange juice, and pineapple slices:

Here is my version of Jack’s recipe.

365. Waldorf Special Cocktail.

 My interpretation:
  2 oz Rothman & Winter Orchard Apricot
  1 T lime juice

Shake well (30 seconds), strain into cocktail glass, serve. — This recipe, if it may be called that (better, an apricot liqueur treatment neatly balanced with a little lime), which makes a nice post-prandial, is first described in Straub 1913 (specifying “apricotine”) before appearing in JM 1916. It does not appear in the Old Waldorf Bar Days book—which doesn’t mean, of course, that it was not served or invented there. When combined with a dry martini, it becomes a Webster (q.v.)

364. Waldorf Cocktail

My interpretation:
  1 oz Castle & Key London dry gin
  1 oz Kronan Swedish punsch
  1 tsp lemon juice
  1 tsp lime juice

Fill mixing-glass with ice, shake well (30-40 seconds), strain into cocktail glass, serve. —This Gin-Swedish Punsch Sour is one of several Waldorf cocktails preserved by Grohusko in JM 1916 and 1933 after Straub’s inclusion of them in 1913/1914. The same recipe appears in the Savoy Cocktail Book (1930). Curiously it does not appear in the Old Waldorf Bar Book (at least in the cocktail section).

363. Virgin Cocktail

My interpretation:
  1 oz Plymouth Gin
  1 oz Martini & Rossi sweet vermouth
  3 dashes Angostura bitters
  2 dashes homemade raspberry syrup

Fill mixing-glass half full of ice, stir well (30 seconds), strain into cocktail glass, serve. — This martini + raspberry and angostura first appears in JM 1908 specifying Plymouth gin. The specification falls away by 1933. A different recipe by the same name appears in Barflies & Cocktails (1927) calling for Forbidden Fruit liqueur, creme de menthe, and gin, which is also in the Savoy Cocktail Book (1930). This book has also has a Virgin Special, a large-format drink with raspberry, gooseberry, redcurrant, brandy, gin, and fruit.

362. Vienna Cocktail

My interpretation:
  1 oz Martini & Rossi Rosso (sweet vermouth)
  1 oz Noilly Prat extra dry vermouth
  1 dash St. George absinthe verte

Fill mixing-glass with fine ice, frappé (shake vigorously), strain into cocktail glass, serve. — This vermouth x2 duo + absinthe first appears in Straub 1913. A light drink that can be enjoyed anytime, it can easily be imagined being deposited on a small café table in Vienna, Austria or Vienna, Virginia.

361. Vermouth Cocktail

2 oz Martini & Rossi sweet vermouth
1 dash Fee Brother’s cardamom bitters
1 dash Luxardo maraschino

Fill mixing-glass with fine ice, frappé (shake well), strain into cocktail, serve. — This recipe appears in JM 1908 following the Vermouth Frappé, the distinction apparently confined to the addition here of maraschino. Boker’s bitters is best replicated by Dr. Elmegirab’s Boker’s bitters, but any aromatic bitters will do adequately here if the vermouth has a harmonious character. The Savoy Cocktail Book (1930) gives the option sweet or dry vermouth, and of 4 dashes orange bitters or 1 dash Angostura, but no maraschino; the drink is stirred rather than shaken. The Old Waldorf Bar Book (1931) lists the French and Italian Vermouth Cocktails separately, calling for one dash of orange bitters for each.

360. Van Zandt Cocktail

My interpretation:
  1 oz Castle & Key London dry gin
  1 oz Martini & Rossi extra dry vermouth
  1 dash Rothman & Winter apricot liqueur

Fill mixing-glass with ice, shake, strain into cocktail glass, serve. — This martini + apricot first appears in JM 1908 as a shaken drink, but is reproduced in Straub as a stirred one. Apparently a man named Van Zandt ordered them frequently enough to get them included in Grohusko’s repertoire. It is absent from other cocktail books.