The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.95)
| 0.5 lemon | lemon juice — lemon | base |
| 1 jigger | Plymouth gin | base |
| 1 dash | orange bitters | bitter |
| 1 dash | cream | other |
| nutmeg — Grated on top. | other | |
| 1 tablespoonful | sugar | sweetener |
- Shake the lemon, sugar, orange bitters, cream, and Plymouth gin well.
- Strain into a star wine-glass, grate nutmeg on top, and serve.
Garnish: Grated nutmeg.
This is a useful named turn-of-the-century gin-and-cream cocktail that helps thicken the border between aromatic cocktail and dairy sour service.
Sheridan lands it in a wine-glass rather than a fizz or bar glass, which matters to its cocktail identity.