Hot Gin Sling

Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.76)

1. Dissolve the loaf sugar in hot water in a hot whiskey glass.
2. Fill up the glass with Holland gin and serve.

This is a useful reminder of how minimal hot sling service could still be in early-twentieth-century bar manuals.

The deliberately bare hot build is the drink's core identity.

The Complete Buffet Guide by V. B. Lewis (1903, p.67) — V. B. Lewis 1903

1. Add the powdered sugar and Holland gin to the glass.
2. Fill up with hot water, stir well, grate a little nutmeg on top, and serve.

Garnish: Grated nutmeg

Nose

Warm genever-style gin and nutmeg dominate the aroma.

Palate

This is a useful new checkpoint because it makes the hot gin branch explicit in a late manual instead of leaving sling evolution to brandy and whiskey alone.

Finish

The finish is warming, herbal, and spiced.

Summary

A hot Holland-gin sling preserving the warming side of the sling family.

The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.199) — Hot

1. Fill up with hot water over the sugar and Holland gin, stir well, grate a little nutmeg on top, and serve.

Garnish: Grated nutmeg

Jack's Manual by J. A. Grohusko (1910, p.57)

1. Dissolve the sugar in hot water and add the Holland gin.
2. Fill with hot water, stir well, grate nutmeg on top, add a slice of lemon, and serve.

Garnish: Lemon slice and grated nutmeg

Ice: None

Bartenders' Manual by Bartenders Association of America (1913, p.30)

1. Stir well and grate nutmeg on top.

Garnish: Grated nutmeg

The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.98)

1. Build hot and serve.