The Ideal Bartender by Tom Bullock (1917, p.41) — Bullock 1917
| 1 piece | lemon peel — Lemon Peel | acid |
| 0.5 jigger | Bourbon whiskey — Bourbon Whiskey | base |
| 1 lump | loaf sugar — Cut Loaf Sugar | base |
| 0.5 jigger | rye whiskey — Rye Whiskey | base |
| boiling water — Boiling Water | dilution | |
| nutmeg — Grated on top. | other |
- Drop a lump of sugar into a hot water glass and dissolve it in a little hot water, crushing with a muddler.
- Add the whiskeys, fill with boiling water, twist a piece of lemon peel, grate nutmeg on top, and serve.
Garnish: Twisted lemon peel and grated nutmeg
This matters because Bullock preserves a compact hot punch branch built directly in the glass rather than only in bowl or toddy form.
The split-base whiskey build and hot-water-glass service are the key historical features here.