201. Kentucky Colonel

 My interpretation:
  2.25 oz Henry McKenna 10 Year
  0.75 oz DOM Benedictine

Stir well (30 seconds) with ice, strain into Old Fashioned glass with fresh piece of ice (my addition). Garnish with lemon peel. — This simple, satisfying “new fashioned” mixture (with Benedictine serving for sweetness and complexity) first appears in Straub 1913 and is then picked up by JM 1916.

139. Flushing Cocktail

My Interpretation:
  1.5 oz Western Grace brandy
  1 oz Dolin Rouge
  1 dash homemade gum syrup
  1 dash Angostura bitters
  1 lemon peel

Stir with cracked ice, strain into Old Fashioned glass with large ice, express lemon peel and garnish. — A sweetened brandy Manhattan served down, this recipe appears first in Straub 1913 with a 2:1 ratio of brandy to vermouth. For his 1916 edition, Jack adjusts the ratio to 3:2.

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.