Wehman's Bartender's Guide by Henry J. Wehman (1891, p.64) — Henry J. Wehman 1891
| 1 whole | lemon peel — lemon | acid |
| 1 quart | ale — strong ale | base |
| 1 pint | gin — gin | base |
| 1 bottle | sherry — sherry | modifier |
| 1 stick | cinnamon — cinnamon | other |
| 12 whole | egg — eggs | other |
| 1 whole | nutmeg — nutmeg | other |
| 12 whole | sugar — large lumps of sugar | sweetener |
- Whisk up the yolks of the eggs and add the ale and gin.
- Put the sherry into a saucepan with the cinnamon, nutmeg, sugar, and thin rind of lemon.
- When the wine boils, pour it upon the ale mixture.
- Drink while hot.
- Nose
- Hot malt, spice, and wine rise in a rich old-world aroma.
- Palate
- It is dense, warming, and unusual, sitting somewhere between hot punch, egg drink, and fortified ale mixture.
- Finish
- The finish is malty, sweet-spiced, and lingeringly warm.
- Summary
- A hot hybrid bowl drink showing how porous the boundaries were between beer, wine, spirits, and egg-based winter service.
Rum Fustian is valuable precisely because it resists tidy modern classification. It helps prove that historical drink culture included many hybrid hot forms that modern cocktail taxonomies tend to flatten or forget.
The timing of the boiling sherry into the egg-and-ale mixture is crucial. This is a hot integrated compound, not a casual mixed glass.