88. Clarendon Cocktail

 My interpretation:
  2 sprays of fresh mint
  1 T fresh lime juice
  2 oz Castle & Key London Dry Gin
  3 oz Reed’s Ginger Beer, chilled
  1 tsp sugar

In bottom of lowball or Old Fashioned glass mull (muddle) 1 spray of mint with sugar and a little hot water, add lime juice and gin, top up with ginger ale, stir slowly, carefully remove muddled mint and any loose leaves with cocktail fork, garnish with fresh mint sprig; serve. — This recipe is clearly out of place in the Cocktails section, and wants to be called a Clarendon Cooler. However, for the sake of Jack, I have endeavored to present it as a sort of cocktail. An explanation for the origin of the name is wanting; perhaps it is named for the venerable Clarendon Hotel in Quebec.

1. Absinthe Cocktail

My interpretation:
  2.25 oz Grand Absente absinthe
  1 dash Regan’s Orange Bitters
  1 dash Angostura Bitters
  1 dash Romana Sambuca (in lieu of anisette)

Shake well. I interpolate a full glass of cracked ice, although it is not specified. Jack says his normal shake is 10 seconds. Given that the three dashes are not going to raise the 2.25 oz of absinthe to a 3 oz cocktail, we are depending on wet ice or a long shake to obtain the proper volume. I add a garnish of fresh mint from the garden, also not specified.