May Wine Punch — The Cocktail Ontologist

Family

The Complete Buffet Guide by V. B. Lewis (1903, p.81) — Party form

	brandy — French brandy	base
1.5 bunch	woodruff — woodruff	base
4 bottle	Soda water — plain soda	dilution
6 whole	Orange — oranges	garnish
0.5 whole	pineapple — pineapple	garnish
	Seasonal fruit — berries and grapes	garnish
1 bottle	champagne — Veuve Clicquot	other
8 bottle	Rhine wine — Moselle or Rhine wine	other
	sugar — loaf sugar	sweetener

Cut the woodruff into small pieces, place it in a large bar glass, cover with French brandy, and let it stand for two or three hours until the essence is extracted.
Cover the bottom of the bowl with loaf sugar, add the plain soda, oranges, pineapple, berries, grapes, and the wine and champagne.
Add the woodruff-infused brandy, stir well, surround the bowl with ice, and serve so that each customer receives pieces of the fruit.

Garnish: Sliced oranges, pineapple, berries, and grapes

Ice: Served cold over bowl ice

Nose: Wine fruit and a very distinctive herbal woodruff note define the aroma.
Palate: This is a very important social-service entry because it preserves the Germanic May-wine line inside the broader punch and cup tradition rather than collapsing it into generic fruit punch.
Finish: The finish is cool, vinous, and gently herbal.
Summary: A woodruff-scented wine punch preserving the May-wine branch of bowl service.

Jack's Manual by J. A. Grohusko (1910, p.65)

0.5 portion	brandy — Used to extract the woodruff, plus 50% brandy in the bowl formula.	base
2 bunches	woodruff — Waldmeister, cut in lengths and extracted in brandy.	base
5 bottles	club soda	dilution
	berries	garnish
	cherries	garnish
	grapes	garnish
4 oranges	Orange — oranges	garnish
0.5 pineapple	pineapple	garnish
0.5 portion	curacao	modifier
0.5 portion	Maraschino	modifier
1 bottle	champagne — Source specifies Ruinart champagne.	other
8 bottles	Moselle wine — Source specifies Deinhard-Moselle wine.	other
	sugar — granulated sugar	sweetener

Extract the woodruff in brandy for two hours, then build the sugar, club soda, sliced oranges, pineapple, berries, cherries, grapes, Moselle wine, champagne, curacao, maraschino, and the woodruff infusion in a large punch bowl.
Surround the bowl with ice and serve so that each glass receives some fruit before ladling in the punch.

Garnish: Mixed fruit

Ice: Surrounded with ice

This is a bowl-scale wine punch built around a woodruff infusion.

See also: Moselle Cup, Champagne Punch

Source is an elaborate bowl-scale May wine punch with Waldmeister woodruff extraction.