Down the Hatch by "Paul" (1920, p.20) — Down the Hatch 1920
| Absinthe — Flavor the glass with absinthe. | base | |
| 0.5 jigger | Bourbon whiskey — Bourbon Whiskey | base |
| 1 tsp | orange bitters — Orange Bitters | base |
| 1 olive | Olive — Put an olive into it. | garnish |
| 0.5 jigger | French vermouth — French Vermouth | modifier |
| 1 tsp | Italian vermouth — Italian Vermouth | modifier |
- Put in the glass that you strain it into.
- Flavor with absinthe and put an olive into it. Must be very dry. No sweets.
Garnish: Olive
This matters because it preserves an explicitly very-dry whiskey-and-vermouth branch that sits between Manhattan and Martini logic.
The source's insistence on dryness and the absinthe-flavored glass are the important details.