This drink recipe first appeared in Jerry Thomas' seminal 1862 The Bon Vivant's Companion.
- 16 oz Rye whiskey
- 8 oz Smith & Cross Traditional Jamaica Rum
- 3 Lemons, sliced thinly
- Pineapple, peeled, cored and cut into half-inch rings
- 3/4 cup Sugar
- 5 cup Water
- 1 Quart-sized ice block (fill a quart bowl with water and freeze overnight)
Combine the whiskey, rum, lemon and pineapple in a punch bowl and let stand for at least 3 hours (overnight is best).
Dissolve the sugar in the water and stir into the whiskey mixture.
Refrigerate for at least an hour before serving.
To serve, slide the ice block into the bowl and grate about a quarter of a whole nutmeg over the top.
Ladle out 3-ounce servings into punch cups.
(This recipe makes about 24 servings).