New and Improved Bartenders' Manual by Harry Johnson (1900, p.237) — For a small party
| 2 bottle | sparkling Catawba — sparkling Catawba | base |
| Seasonal fruit — different fruits in season | garnish | |
| strawberry — ripe strawberries | garnish | |
| 2 wine-glass | curacao — curacoa | modifier |
| 2 wine-glass | Maraschino — maraschino | modifier |
| Peach or vanilla extract — extract of peach or vanilla | other | |
| 1 bottle | sauterne | other |
| 2 bottle | Sparkling Isabella — sparkling Isabella | other |
- Combine the sparkling Catawba, sparkling Isabella, Sauterne, maraschino, and curacoa.
- Flavor with ripe strawberries if in season, or with a few drops of extract of peach or vanilla if not.
- Ice the mixture in a cooler.
- Place pieces of different fruits in season into a fancy wine glass and serve.
Garnish: Seasonal fruit
Ice: Iced in a cooler
- Nose
- Sparkling native wines and fruiting notes give the drink a bright, buoyant party aroma.
- Palate
- Rochester Punch is a regional sparkling bowl drink that leans more on wine character and flavouring than on heavy spirit structure.
- Finish
- The finish is lively, grapey, and fruit-perfumed.
- Summary
- A regional sparkling wine punch that broadens the ontology's American wine-service map.
This is a valuable regional wine punch entry because it points to native American sparkling wine culture, not just imported champagne logic.
The fallback flavouring note matters. Johnson is not only giving a recipe, but a contingency plan for seasonality.