Down the Hatch by "Paul" (1920, p.16) — Down the Hatch 1920
| 1 tsp | simple syrup — Natural Syrup | base |
| 3 drops | Angostura bitters — Angostura Bitters | bitter |
| 6 drops | Peychaud's bitters — Peyschaud Bitters | bitter |
| 0.5 tsp | curacao — Curacaio | modifier |
| 1 jigger | Italian vermouth — Italian Vermouth | modifier |
- Stir well with spoon and strain into a thin glass.
Ice: 0.5 scoop broken ice
This matters because it keeps the standalone sweet-vermouth cocktail branch clearly visible beside the French-vermouth line in 1920.
The mirrored bitters-and-curacao build across French and Italian vermouth is the useful comparative point here.