The Complete Buffet Guide by V. B. Lewis (1903, p.61) — V. B. Lewis 1903
| 2.5 dash | Lemon juice (fresh) — lemon juice | acid |
| 0.5 wine-glass | Irish whiskey | base |
| 0.5 wine-glass | Scotch whisky | base |
| 2 wine-glass | water — hot water | dilution |
| 1 teaspoon | sugar — powdered sugar | sweetener |
- Add the Scotch whisky, Irish whiskey, powdered sugar, lemon juice, and hot water to the glass.
- Serve hot.
- Nose
- Mixed whiskies and hot lemon rise directly from the glass.
- Palate
- This is a fine historical checkpoint for blended hot-whiskey practice, showing Scotch and Irish sharing the same warming service rather than remaining separate camps.
- Finish
- The finish is warming, citric, and whisky-led.
- Summary
- A mixed-whiskey hot punch from the compact regiment-service branch.