Hot Whiskey Punch

Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.81)

1. Dissolve the loaf sugar in hot water and add the dash of lemon juice.
2. Fill up the glass with whiskey, grate a little nutmeg on top, and serve.

Garnish: Nutmeg.

This is a useful generic hot-whiskey checkpoint alongside Daly's more specific Scotch and Irish versions.

The lemon dash keeps it in punch territory rather than plain sling service.

Applegreen's Bar Book by John Applegreen (1904, p.31) — Applegreen 1904

1. Dissolve the sugar in a little water, add the whiskey, squeeze in the lemon, and fill with hot water.
2. Serve hot.

Nose

Hot lemon and whiskey rise together immediately.

Palate

This is a useful plain-service checkpoint because it shows hot punch reduced to an economical working-bar formula without losing its identity.

Finish

The finish is warming, citrusy, and gently sweet.

Summary

A compact hot whiskey punch from the practical warming branch.

The Buffet Blue Book by John H. Considine (1912, p.37)

1. Rinse a hot water punch glass with hot water, then add the sugar and enough hot water to dissolve it.
2. Add the lemon juice, whiskey, and lemon peel, fill up with hot water, stir with a spoon, grate nutmeg on top, and serve.

Garnish: Lemon peel and grated nutmeg

Ice: None

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.58)

1. Combine the sugar, lemon juice, and whiskey, fill with boiling water, stir well, and serve.

Ice: Ice

The Up-to-Date Bartender's Guide by Harry Montague (1913, p.34) — Rye or Bourbon

1. Substitute rye or bourbon for Irish whiskey and proceed as for Hot Irish Punch.
2. Serve hot with lemon peel and nutmeg.

Garnish: Lemon peel and nutmeg

Source is explicitly substitution-based.