Down the Hatch by "Paul" (1920, p.10) — Down the Hatch 1920
| 0.5 pony | anisette | base |
| 0.5 pony | dry gin — Gordon Gin | base |
| 1 tablsp | cream | other |
| 1 white | egg white — White of Egg | other |
| 1 tablsp | Rock candy syrup — Rock Candy Syrup | sweetener |
- Shake well with ice.
- Strain into a cocktail glass.
Ice: 8 small pieces of ice
This matters because it preserves a creamy anisette-and-gin side branch that later histories tend to leave behind.
The use of cream and egg white inside a spirit-forward gin cocktail is the defining structural feature.