How to Mix Drinks; or, The Bon-Vivant's Companion by Jerry Thomas (1876, p.29) — Jerry Thomas 1876
| 1 whole | lemon — lemon | acid |
| 2 oz | Irish whiskey — One wine-glass. | base |
| 2 oz | Scotch whisky — One wine-glass. | base |
| 4 oz | water — hot water | dilution |
| 1 tsp | sugar — sugar | sweetener |
- Build the whiskies, sugar, lemon, and hot water in an earthen mug.
- Stir to dissolve and serve hot.
Garnish: Piece of lemon
- Nose
- Hot whisky vapour and lemon rise immediately from the mug.
- Palate
- It is simple and warming, with the contrast between Irish softness and Scotch firmness doing much of the work.
- Finish
- The finish is long, hot, and gently citrusy.
- Summary
- A straightforward regimental hot punch that preserves whisky service in its most consoling form.
This recipe matters because it shows hot punch as a living whisky service rather than a relic. The mixed-whisky structure is especially interesting as a small sign of comparative spirit use inside a simple warm formula.
Serve fully hot and without overcomplication. In drinks like this, vessel, heat, and immediacy are part of the recipe.
Compared with Hot Whiskey Sling, this is closer to a plain hot punch than to a lengthened sling. It sits inside the same winter-service world, but with more explicit mixed-whisky character.