The Complete Buffet Guide by V. B. Lewis (1903, p.55) — V. B. Lewis 1903
| 0.5 whole | Lemon juice (fresh) — juice of half a lemon | acid |
| 1 jigger | Medford rum | base |
| 1 jigger | sweet vermouth — vermouth | base |
| 1 dash | orange bitters — orange bitters | bitter |
| 1 piece | Preserved peach — preserved peach | garnish |
| 0.5 glass | ice — shaved ice | other |
| 2.5 dash | gum syrup — gum syrup | sweetener |
- Stir the vermouth, Medford rum, orange bitters, gum syrup, muddled lemon juice, and shaved ice well together.
- Serve with liquor and preserved peach.
Garnish: Preserved peach
Ice: Shaved ice
- Nose
- Vermouth herbs and old-style New England rum sit above orange bitters.
- Palate
- This is a very useful bridge drink: part cocktail, part punch, and part preserved-fruit service, showing how categories overlapped in working practice.
- Finish
- The finish is herbal, citrusy, and rum-led.
- Summary
- A vermouth-rum hybrid punch from the overlap between aromatic cocktail logic and dressed bar-glass punch service.