Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.53)
| 1 jigger | brandy — cognac | base |
| St. Croix rum — Used as a dash. | base | |
| 1 dessertspoonful | sugar | base |
| cream — fresh cream | other |
- Place sugar, cognac, St. Croix rum, and fine ice in a large mixing glass, then fill with fresh cream.
- Shake thoroughly, grate nutmeg over the top, and serve with straws.
Garnish: Grated nutmeg.
Ice: Fine ice
This is a useful checkpoint for the rich dairy punch line sitting between colder milk service and more liqueur-forward cream drinks.
The drink depends on a full shake and straw service rather than simple stirring over ice.