A Canadian whisky milk punch with sugar and nutmeg.
L'Art du Shaker by Dominique Migliorero (1925, p.73)
| 1 liqueur glass | Canadian Club whisky | base |
| 2 teaspoon | powdered sugar — Powdered sugar | base |
| 1 Bordeaux glass | fresh milk — Fresh milk | other |
Garnish: Nutmeg
Café Royal Cocktail Book by W. J. Tarling (1937, p.217)
| 1 dash | Absinthe — Absinthe | base |
| 0.5 part | gin — Booth's High and Dry | base |
| 0.17 part | Pineapple juice — Pineapple Juice | dilution |
| 0.17 part | dry vermouth — French Vermouth (Noilly Prat) | modifier |
| 0.17 part | Cointreau — Cointreau (Angers) | other |
Invented by Victor Kennard.