One thing to be clear about is that the East India cocktail is very different from the East Indian (note the final "n"). Both of them appear in the Savoy book, but only the East India is in Lommebogen. (For the curious, the East Indian is half each French vermouth and sherry, with orange bitters.) The big "controversy" with the East India is in the details of the sweetener.
Dubonnet is an herbal fortified wine, similar to vermouth. Vermouths traditionally have wormwood to provide the main herbal and bitter component (although not as much now), whereas Dubonnet is a brand name of a quinquina, where the major flavor is cinchona bark. Cinchona provides quinine, which gives tonic water its bitterness as well. (There is a third category of "bitter" fortified wines, called americano, which uses gentian root for bitterness. They are often considered a sub-class of quinquina, as they will often have both cinchona and gentian root.
This recipe doesn't exactly match up between the three books. Lommebogen has Doctor Special, while Cafe Royal and Savoy have Doctor, without the "Special." They are obviously closely related though because they both use an ingredient called Swedish Punch (also called Caloric Punch), so I went ahead and added it to my list. Looks like the "special" part is adding gin. I can't argue with that.
Not to be confused with the Old Cuban cocktail, this is another hard one to google for properly. The Savoy has two recipes again, and the #1 is what has come down the line to modern times, with rum as the base liquor. The Savoy Cuban #2, and the other two books all have the Cuban with brandy as the base liquor though. I'd love to know more of the back story on cognac in a Cuban, since the rum seems more logical from the name. Perhaps more digging in the future will uncover more of its history.
The Coffee cocktail got its name from the way it looks, and not from having coffee in it, or tasting like coffee. In my last post, for the Clover Club, I talked a bit about eggs, and here's another one. Though this time we're using an egg yolk. This is a lot rarer in the cocktail recipes I see today. Egg whites are all over the place, and whole eggs are next, with egg yolk being seen the least. Apparently this recipe in Jerry Thomas' book, from back from the 1800s, has a whole egg. Either way this is still a nice, if sweet, cocktail.
The Clover Club is a great cocktail. It apparently was one of the classics from before prohibition, but it didn't survive beyond it very well. In 1934, Esquire magazine called it a drink “for pansies." That said, it is still found in all three of my 1930s cocktail books. People may have sneered at it, but it managed to hang in there. Everyone today assumes that it was the pink color that just couldn't be handled by real men. At any rate it's making a bit of a comeback now, and it really is a lovely drink in the sour family.
I quite like champagne. Growing up we only had champagne a few times, and my mom was very particular about what was acceptable champagne. The real stuff—not Prosecco or Crémant. And Brut. She was big on dry champagne. Anyway, I have to say that getting a bubbly cocktail sounds fun, and while I know it is popular to use champagne for bubbles, it always struck me as a job for cheap, sweet champagne. The stuff you wouldn't drink right out.
I paused posting here for a bit due to a two-week trip to the US for work. No cocktail-making going on for me while I travel. I'm back in the saddle again at home though, so here we go. The Café de Paris cocktail looks like a pretty weird drink to me (and to others as well). The fact that it is yet another anise drink doesn't help with me either. I dug around to find out a little more about this one, and it appears to go pretty far back to a Brooklyn, NY hotel, which opened in 1909.
The Bronx is another cocktail with an interesting history, which shows in the fact that I have two recipes for it. This is kin to the Manhattan, in that it is another New York City borough name, and is in the same family of liquor and vermouth drinks. (And, yes, there is another borough cocktail, the Brooklyn, and I hear internet rumors that there is one for Queens, which is a Bronx with pineapple juice instead.) There are two stories about how it came to be.
Now we come to the Brandy Fizz, which is a recipe you can find much more easily than the previous Brandy Cocktail. The modern drink is still the same as this classic, and the recipe is older than the 1930s, showing up back in the late 1800's (though with a lot less lemon juice in it). All fizzes get their name from the addition of soda water. Fizzes as a drink class also all have citrus of some sort in them. This is essentially a fizzy brandy lemonade. Yum.