3/4 oz Manzanilla Sherry (Hidalgo La Gitana)
1/4 oz Maraschino (Maraska)
2 dash Orange Bitters (Angostura Orange)
Stir with ice, strain into a cocktail glass pre-rinsed with absinthe (Kübler), and garnish with a lemon twist.
Two Sundays ago, I selected the 2010 A Taste for Absinthe book on my shelf that I had not touched for several years. There, I chose the Gill Sans from Jeff Hollinger at San Francisco's Absinthe Brasserie & Bar. I never made that recipe back in the day for I only added Fino and Manzanilla sherries to my collection in the last year or so. Overall, it reminded me of the Improved Martini better known as the Tuxedo No. 2 with the dry sherry element from Eastern Standard's Tuxedo No. 3 instead of the dry vermouth. The drink was most likely named after the font invented in 1928 and modeled after the one used by the London Underground, praised for its "classic simplicity and real beauty," and popular throughout England.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
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