Sloe Gin Punch

Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.33)

1. Dissolve the sugar in a little seltzer water and add the raspberry syrup, sloe gin, lime juice, pineapple, blackberries, Benedictine, and fine ice.
2. Shake well, decorate with fruit in season, and serve with straws.

Garnish: Fruit in season.

Ice: Fine ice

This is a useful early-1900s berry-and-liqueur single-glass punch with a clearly decorative bar program.

The drink depends on heavy fruit inclusion and full shaken punch service rather than a simple stirred aromatic structure.

The Reminder by Jacob A. Didier (1909, p.73) — Didier 1909

1. Use a punch glass.
2. Add the gum syrup, raspberry syrup, lemon juice, Benedictine, and sloe gin.
3. Fill with fine ice, stir, dress with fruit, and serve with straws.

Garnish: Fruit

Ice: Fine ice

This gives Didier a second sloe-gin punch branch alongside Piccadilly Punch, showing how fully the fruit-gin line had entered decorative punch service by 1909.