220. Mallory Cocktail

My interpretation:
  0.75 oz Western Grace Spanish Brandy
  0.75 oz Rothman & Winter Apricot Liqueur
  0.66 oz Hiram Walker Creme de Menthe (white)
  1 dash St. George Absinthe Verte

Shake with ice, strain into cocktail glass, serve. — This dessert Trio first appears in Straub 1913 (who seems to harbor a distinct fondness for such toothsome postprandials) and is taken from thence into JM1916 with Jack’s usual tweak of the perfect thirds recipe to reduce slightly the crème de menthe, which might otherwise overpower the apricot and dash of absinthe.

 

45. Blanche Cocktail

My interpretation:
  1.25 oz Cointreau
  1.25 oz Pierre Ferrand Dry Curaçao
  0.5 oz Romana Sambuca

Shake well (20 seconds), strain into glass. — A dessert duo or trio which should be called simply a Blanche, this is a fine drink, if a little sweet. It is also a post-Prohibition newcomer to the Jack’s Manual, not appearing in earlier editions. Other sources suggest that the drink may originally have called for absinthe blanche, or white absinthe, rather than anisette. Also, it may have originally called for clear curaçao and hence had a white rather than pale orange appearance.