Down the Hatch by "Paul" (1920, p.10) — Down the Hatch 1920
| Absinthe — Flavor the serving glass with absinthe. | base | |
| 1 tsp | Rock candy syrup — Rock Candy Syrup | base |
| 1 jigger | Whiskey — Good Whiskey | base |
| 3 drops | Angostura bitters — Angostura Bitters | bitter |
| 6 drops | Peychaud's bitters — Peyschaud Bitters | bitter |
| 1 cherry | Cherry — Serve with a cherry. | garnish |
| 3 drops | anisette | modifier |
| 0.5 tsp | curacao — Curacaio | modifier |
| 3 drops | Maraschino liqueur — Maraschino | modifier |
- Mix the drink first, then throw the ice out of a chilled tumbler, flavor the glass with absinthe, and put the Crack-a-Jack into it.
- Serve with a cherry.
Garnish: Cherry
Ice: 1 lump ice
This matters because it preserves a late aromatic whiskey branch with explicit absinthe-rinse ritual still visible after the classic cocktail field had diversified.
The absinthe-flavored serving glass is the key service feature and should remain attached to this version.