1/2 tsp. white sugar dissolved in a dash of water
2 oz. brandy
Tools: mixing glass, barspoon, strainer
Garnish: freshly grated nutmeg
Combine the sugar mixture and brandy in a mixing glass. Fill one-third full of crushed ice, stir well, strain into a small rocks glass and add a dash of Port. Garnish.
Adapted from Jerry Thomas’ 1862 Bon Vivant’s Companion