Down the Hatch by "Paul" (1920, p.9) — Down the Hatch 1920
| 1 tsp | sugar | base |
| 1 pony | Seltzer water — Seltzer | dilution |
| 3 oz | claret | other |
| 8 sprigs | mint | other |
| 3 drops | Raspberry syrup — Raspberry Syrup | sweetener |
- Work the mint well to the bottom of the glass with a spoon.
- Serve with a little mint on top and use a strainer.
Garnish: Mint
This matters because it preserves the mash branch as a distinct mint-service grammar in the wine family as well as the spirit family.
The worked mint and final strainer are the historically important service features here.