Down the Hatch by "Paul" (1920, p.9) — Down the Hatch 1920
| 1 tablesp | sugar | base |
| 1 jigger | Seltzer water — Seltzer | dilution |
| 3 oz | claret | other |
| 16 sprigs | mint — About 8 sprigs for the bottom and as many for the top. | other |
| 3 drops | Raspberry syrup — Raspberry Syrup | sweetener |
- Dissolve the sugar before using the mint, add mint for the bottom, fill the glass with chopped ice, and finish with mint at the top.
- Decorate with fruit and serve with a straw.
Garnish: Mint and fruit
Ice: Chopped ice
This matters because it shows the julep name still attached to a wine-and-seltzer service grammar rather than a strict whiskey template.
The source explicitly warns against using too much claret or too much seltzer, which is the key balancing note here.