Down the Hatch by "Paul" (1920, p.7) — Down the Hatch 1920
| 1 tsp | Lemon juice (fresh) — Lemon Juice | acid |
| 1 pony | Cognac brandy — Cognac | base |
| 2 tsps | Rock candy syrup — Rock Candy Syrup | base |
| Angostura bitters — Angostura Bitters | bitter | |
| 1 jigger | Aperitif bitters — Apprital Bitters | bitter |
| 1 jigger | Seltzer water — Seltzer | dilution |
- Almost freeze the glass with cracked ice, shake well, and strain.
- After straining drop a little Angostura bitters over the top so it shows.
Ice: Cracked ice
This matters because it preserves a visible-top bitters presentation drink that sits between aperitif and highball logic.
The post-strain bitters float is the key source-specific service feature.