The Complete Buffet Guide by V. B. Lewis (1903, p.85) — Party form
| 6 whole | lemon — lemons | acid |
| 6 bottle | Nordhauser brandwein — Nordhauser Brantwein | base |
| 1.5 lb | sugar — loaf sugar | base |
| 0.33 gallon | water — water | dilution |
| 6 whole | Orange — oranges | garnish |
| 1 gill | anisette — anisette | modifier |
| 1 gill | curacao — red Curacoa | modifier |
| 1 bottle | Kirschwasser — kirschwasser | modifier |
| 1 bottle | kummel — kummel | modifier |
- Combine the sugar, sliced lemons, anisette, kummel, sliced oranges, kirschwasser, water, Nordhäuser brandwein, and red Curacoa in a large bowl.
- Stir well with a ladle, surround the bowl with ice, and serve in a wine-glass.
Garnish: Lemon and orange slices
Ice: Served cold over bowl ice
- Nose
- Anise, citrus, and grain spirit dominate the bowl.
- Palate
- Grandeur Punch is valuable less as a modern practical recipe than as evidence of the cosmopolitan, liqueur-heavy continental side of buffet-era punch culture.
- Finish
- The finish is sweet, aromatic, and spirituous.
- Summary
- A highly continental spirit-and-liqueur bowl from the more perfumed side of party punch service.