20. Ballantine Cocktail

My interpretation
  1 dash Grande Absente absinthe
  1 oz Martini & Rossi Extra Dry Vermouth
  0.25 oz Yzaguirre Blanco
  1.75 oz Hawthorn’s London Dry Gin

Shake over ice, strain, and serve. I mix my vermouths here the better to bridge the gin and absinthe. I think Dolin Dry would be good. Cynical remark: Martini with absinthe. Cynical remark no. 2: no Ballantine’s Scotch is involved in the creation of this drink. Interestingly, in the 1916 Edition, Jack specifies Gordon Dry gin.
 

10. Antilles Cocktail

 

My interpretation:
  0.75 oz Yzaguirre Blanco
  0.75 oz Martini & Rossi Extra Dry
  1.25 oz Courvoisier VSOP
  1 dash Noirot Orange-Flower Water

I substitute the Yzaguirre Blanco for the sweet vermouth. Fine ice is achieved with bag and mallet. I also add an orange twist garnish for visual interest to match this gustatorily interesting mixture.