#298 Cocktail: Twentieth-Century

      Detailed in Tarling's "Cafe Royal Cocktail Book" (1937), the drink was created by a certain C.A. Tuck.
     The cocktail was brought to Gaz's attention by Dr. Cocktail a few years ago and it has been in his arsenal ever since
    We will never know if C.A.Tuck envisage the flavors before he put them together in a drink, but nobody can argue that this drink is a masterpiece

1 1/2 ounce gin

1/2 ounce Lillet Blonde

1/2 ounce white creme de cacao

1/2 ounce fresh lemon juice

#288 Cocktail: Vesper Martini

     The drink was invented and named by Ian Fleming in the 1953 James Bond novel Casino Royale.
     Fleming continues with Bond telling the barman, after taking a long sip, "Excellent ... but if you can get a vodka made with grain instead of potatoes, you will find it still better," and then adds in an aside, "Mais n'enculons pas des mouches" (English: "But let's not bugger flies"—a vulgar French expression meaning "let's not split hairs").
     Bond in the next chapter, "Pink Lights and Champagne", names it the Vesper. At the time of his first introduction to the beautiful Vesper Lynd, he obtains her name in a perfect interrogation indirect, "I was born in the evening,..on a very stormy evening..," and asks to borrow it.

Wikipedia

2 ounces Gin

1/2 ounce Vodka

1/4 ounce Lillet Blanc

#176 Cocktail: Lewis & Martin

   Another drink made after a recipe from Ted Haigh, Dr. Cocktail, of Los Angeles. As Gaz Regan says, this is a very complex potion and even if the cocktail contains only liqueurs , and by the rule it should be stirred, the author shakes this one. When asked about this incorrect methodology, Doc said " You know me, I'm a savage. I shake everything"

2 ounces bourbon

1 ounce Lillet Blanc

3/4 ounce creme de banane

2 dashes Peychaud's bitters

#79 Cocktail: Corpse Reviver No.2

    The Corpse Reviver family of cocktails are intended as 'hair of the dog' hangover cures, hence the name. Most of the corpse reviver cocktails have been lost to time, but the cognac- and gin-based Corpse Reviver and Corpse Reviver #2 cocktails that were first listed in the Savoy Cocktail Handbook by Harry Craddock in 1930 have survived to this day.
      The Corpse Reviver #2 is the more popular of the corpse revivers, and consists of equal parts gin, lemon juice, triple sec (commonly Cointreau), Kina Lillet, and a dash ofabsinthe. The dash of absinthe can either be added to the mix before shaking, or added to the cocktail glass and moved around until the glass has been coated with a layer of absinthe. It can also be used to coat the edge of the glass to give a subtle absinthe aroma and flavor to the drink.

3/4 ounce Gin

3/4 ounce triple sec

3/4 ounce Lillet Blanc

3/4 ounce fresh lemon juice

absinthe to taste (go easy)

#75 Cocktail: CEO

   This one is a new cocktail, no special history, no pre-prohibition or a vintage 19th century recipe. The cocktail is adapted from a recipe by Dr. Cocktail (Ted Haigh), who, in his recipe, shakes all the ingredients instead of stirring them. But from what I learned from a renowned mixologist  Rober Hess, who said that all cocktails that contain spirits should be stirred, because you want that drinkk to be clear. So.....I stir this cocktail instead of shaking it.

2 ounces brandy

1/2 ounce creme de cassis

1 ounce Lillet Blonde

2 dashes orange bitters