Old-Fashioned Whiskey Toddy

Applegreen's Bar Book by John Applegreen (1904, p.29) — Applegreen 1904

1. Dissolve the sugar lump in a little water in a fancy glass.
2. Add the whiskey and lump of ice, stir well, and serve.

Ice: 1 lump

Nose

Whiskey rises directly with only a faint sweetness.

Palate

This entry matters because it shows the old-fashioned service method bleeding into toddy handling rather than sitting apart from it.

Finish

The finish is simple, direct, and warming.

Summary

A toddy recast through old-fashioned build logic.

The Reminder by Jacob A. Didier (1909, p.91) — Didier 1909

1. Dissolve the sugar in a little water in an old-fashioned cocktail glass.
2. Add one or two pieces of ice, twist lemon peel in the glass, add the whiskey, and serve with a small bar spoon.

Garnish: Lemon peel

Ice: 1 or 2 pieces

This matters because it makes the overlap between toddy language and old-fashioned service explicit rather than treating them as fully separate branches.

The small bar spoon and old-fashioned glass both matter to the service identity here.