Down the Hatch by "Paul" (1920, p.10) — Down the Hatch 1920
| 4 pieces | lemon peel — Lemon Peel | acid |
| 0.5 tsp | powdered sugar — Powdered Sugar | base |
| 1 pony | Seltzer water — Seltzer | dilution |
| claret — Fill the balance of the glass with good claret. | other | |
| nutmeg — Put a little nutmeg in before shaking. | other | |
| 3 drops | Raspberry syrup — Raspberry Syrup | sweetener |
- Fill the balance of the glass with good claret, add a little nutmeg, shake well, and strain.
- Serve with cherry or pineapple.
Garnish: Cherry or pineapple
Ice: 8 small pieces of ice
This matters because it preserves the sangaree line functioning with claret rather than only port, sherry, or spirits.
The shake-and-strain service with nutmeg is the key departure from plainer wine service.