Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.105)
| 1 wine glass | brandy — brandy (Martel) | base |
| 0.5 pony glass | St. Croix rum | base |
| 1 spoonful | sugar | base |
| milk — Fill up with milk. | dilution |
| 0.5 glass | ice — fine ice | other |
| nutmeg — Grate a little on top. | other |
- Add the sugar, brandy, St. Croix rum, fine ice, and milk to a mixing glass.
- Shake well, strain into a large bar glass, grate a little nutmeg on top, and serve with straws.
Garnish: Freshly grated nutmeg
Ice: Fine ice
Down the Hatch by "Paul" (1920, p.7) — Down the Hatch 1920
- Fill the glass over the ice with good cold milk, shake it well but not too long, and turn the shaker on top of the glass.
- Allow it to stand about a minute until the froth becomes hard, then grate nutmeg on top and serve with a straw.
Garnish: Grated nutmeg
Ice: 5 small pieces ice
This matters because it preserves a very specific froth-setting milk-punch service ritual in the early 1920s.
Letting the froth harden before removing the shaker is the defining service instruction here.