Variants (5)
Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.84)
- Shake the sugar dissolved in a little seltzer, brandy, lemon juice, orange juice, maraschino, and fine ice well.
- Dress the top with fruit and serve with straws.
Garnish: Fruit.
Ice: Fine ice
Daly's diplomatic-legation note is a useful cultural gloss for this liqueur-heavy punch branch.
The full pony of maraschino makes this more than a routine aromatic accent.
The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.183)
| 0.5 small lemon | lemon juice — juice of half a small lemon | acid |
| 2 dashes | arrack — Arrack | base |
| 1 wine-glass | brandy | base |
| 1 teaspoonful | powdered sugar — Dissolve in a little water. | base |
| water — Use a little to dissolve the sugar. | dilution |
| fruit — fruit and berries in season | garnish |
| 0.5 pony glass | Maraschino — Maraschino | modifier |
| ice — shaved ice | other |
- Dissolve the powdered sugar in a little water, then add the brandy, arrack, maraschino, lemon juice, and shaved ice.
- Shake well, ornament with fruit and berries in season, and serve with a straw.
Garnish: Fruit and berries
Ice: Shaved ice
The Reminder by Jacob A. Didier (1909, p.69) — Didier 1909
- Use a punch glass.
- Add the gum syrup, lemon juice, maraschino, and brandy.
- Fill with fine ice, stir, dress the top with fruit, and serve with straws.
Garnish: Fruit
Ice: Fine ice
This keeps the maraschino-led punch branch visible in a late manual rather than only in the stirred cocktail line.
Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.51)
- Combine the sugar, lemon juice, maraschino, brandy, and shaved ice, dress with fruit, and serve with a straw.
Ice: Ice
Bartenders' Manual by Bartenders Association of America (1913, p.33)
- Shake well with shaved ice, ornament with fruit and berries, and serve with a straw.
Garnish: Fruit and berries
Ice: Shaved ice