The Complete Buffet Guide by V. B. Lewis (1903, p.73) — V. B. Lewis 1903
| 0.5 whole | lemon peel — lemon peel | base |
| 2 dash | Medford rum — On top. | base |
| 0.66 gigger | rye whiskey — rye whisky | base |
| 0.33 gigger | sloe gin — sloe gin | base |
| 0.5 whole | peach — peach | other |
| 0.5 tablespoon | sugar — sugar | sweetener |
- Muddle the lemon peel in the glass with the sugar.
- Add the sloe gin and rye whisky and stir well with a spoon.
- Strain into an old champagne glass, add the fresh peach, dash with Medford rum on top, and serve.
Garnish: Fresh peach
- Nose
- Sloe gin, peach, and rye combine with a final rum accent.
- Palate
- This is a very useful hybrid entry: part punch, part cocktail-adjacent aromatic drink, and part fruit service, showing how mixed-spirit bar-glass formulas could stay richly composite in this period.
- Finish
- The finish is fruity, vinous, and spice-tinted.
- Summary
- A compact mixed-spirit punch preserving the richly composite side of late bar-glass service.