My interpretation:
2 oz Gin Lane 1751 London Dry
1 dash D.O.M. Benedictine
1 tsp powdered sugar
1 T lemon juice
1 pasteurized egg white
Shake well with ice (I like the reverse dry shake here, it requires little practice and results in a good foam), strain into claret glass, goblet, or stemware with about 5 oz capacity. — Like the Clover Club, this is a Gin-based drink featuring citrus and egg white froth, resulting in a nice creamy Sour, augmented with a dash of honey-spice from the Benedictine. In the source, again, Straub 1913, and again in JM 1916, the liqueur is not specified, implying perhaps that the drink might be made with any liqueur preferred by the customer or barkeeper.
