Esquire printed this recipe in the late 1930s without giving any details as to its provenance. Whoever came up with it knew what’s what, though: it’s devilishly tasty and warming to the core.
1 ounce bourbon
1 ounce dark, full-bodied rum
1/2 ounce Grand Marnier
1/2 teaspoon raw sugar
To finish: 1 thin wheel of lemon
Combine in a warmed mug, add 2 or 3 ounces boiling water, and stir. Float the lemon on top.
