Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.121)
| 1 spoonful | cocoa — Baker's cocoa | base |
| jigger | cognac — OCR obscures the exact fraction before jigger; preserve as uncertain. | base |
| 1 jigger | St. Croix rum | base |
| milk — hot milk | dilution | |
| 1 spoonful | sugar — Dissolve in a little hot water. | sweetener |
- Put the cocoa, sugar dissolved in a little hot water, Cognac, and St. Croix rum into a large china mug.
- Fill with hot milk, stir well, and serve with a spoon.
Daly calls it a recent cold-weather resuscitator and nourishing stimulant.