Down the Hatch by "Paul" (1920, p.8) — Down the Hatch 1920
| 1 lime | Lime juice (fresh) — Lime Juice | acid |
| 0.5 jigger | St. Croix rum — St. Cruiz Rum | base |
| Seltzer water — Seltzer | dilution | |
| 1 tsp | Maraschino liqueur — Maraschino | modifier |
- Add the ingredients over the highball ice.
- Squirt seltzer to fill the glass.
Ice: 1 lump highball ice
This matters because it preserves another fruit-liqueur rum highball branch in the immediate post-war period.
The direct squirted-seltzer build is part of the service pattern here.