Source: Bartender's Manual or How To Mix Drinks of the Present Style page: 76Place a bar-spoon into the glass before pouring in hot water, to avoid cracking the glass, and have a separate glass filled with fine ice, which must be placed in a convenient position, so that if the customer finds his drink too hot, he can help himself to a little ice; the bartender should at all times handle the sugar with a pair of tongues. Mix as follows:
1 to 2 lump sugarwith a little hot water to dissolve the sugar well
Ingredient: sugarWhat it is: Additive
Many 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.
1 wine-glass Scotch whisky(Use a hot Whiskey glass.)
Ingredient: Scotch whiskyAlso Known As: Scotch What it is: Whiskey
Whisky made in Scotland, divided into four distinct categories: single malt, vatted malt (also called "pure malt"), blended and single grain. Malt whisky must contain no grain other than malted barley and is traditionally distilled in pot stills. Older recipes typically call for strong, smokey single malt Scotch. By the early 1900s blended Scotch was more often used.
Fill the glass with hot water; then mix well; squeeze and throw in the lemon peel, grate a little nutmeg on top and serve.
It is customary to use Scotch whiskey in preparing this drink, unless otherwise desired by the customer.