The Ideal Bartender by Tom Bullock (1917, p.40) — Bullock 1917
| 0.25 jigger | brandy — Source OCR is damaged; quarter-jigger reading is supported by context. | base |
| 0.5 jigger | Jamaica rum — Jamaica Rum | base |
| 2 teaspoonfuls | Lemon juice (fresh) — Lemon Juice | base |
| Seltzer water — Seltzer | dilution | |
| 0.5 jigger | Green Chartreuse | modifier |
| 1 white | egg white — White of Egg | other |
| nutmeg — Grated on top. | other | |
| 0.25 jigger | Tokay wine — Tokay Wine | other |
| 4 dashes | gum syrup — Gum Syrup | sweetener |
| 4 dashes | pineapple syrup — Pineapple Syrup | sweetener |
- Fill a large bar glass three-quarters full of shaved ice.
- Shake hard, strain into a thin bar glass, dress with fruit, dash with seltzer, grate nutmeg on top, and serve.
Garnish: Fruit and grated nutmeg
Ice: Shaved ice
This matters because Bullock preserves a late hybrid punch that still mixes wine, liqueur, egg-white, fruit, and sparkling service in one glass.
The egg-white body plus final seltzer and nutmeg finish are central to the drink's identity.