Second Regiment Punch

The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.60)

1. Fill the glass with fine ice and add the ingredients.
2. Shake well, dress with fruits, dash with Jamaica rum, and serve with a straw.

Garnish: Fruit.

Ice: Fine ice

This is a useful military-club punch checkpoint with a strong native-wine branch.

The final Jamaica-rum dash gives the drink a finishing accent rather than building rum into the whole base.

The Complete Buffet Guide by V. B. Lewis (1903, p.61) — V. B. Lewis 1903

1. Add the sugar, lemon juice, brandy, Catawba wine, raspberry syrup, and fine ice and shake well.
2. Dress with fruits, dash with Jamaica rum, and serve with a straw.

Garnish: Fruit

Ice: Fine ice

Nose

Wine fruit and rum top-notes come through before the brandy.

Palate

Lewis preserves a military-named punch branch where domestic wine, fruit syrup, and a final rum accent matter as much as the base spirit.

Finish

The finish is fruity, vinous, and lightly rum-scented.

Summary

A decorated regiment punch linking domestic wine service to the broader bar-glass punch tradition.