Family

Drinks as They Are Mixed by Paul E. Lowe (1904, p.57) — Lowe 1904 Bowl

0.5 pintOrange juice (fresh) — orange juiceacid
1 pintbrandy — brandybase
1 pintLemon juice (fresh) — lemon juicebase
2 quartSoda water — carbonated waterdilution
2 quartDry Catawba wine — dry Catawbaother
1 large square pieceice — iceother
2 quartSweet Catawba wine — sweet Catawbaother
1 pintSimple syrup (1:1) — syrupsweetener
  1. Stir the ingredients together in a large punch bowl.
  2. Add a large square piece of ice, decorate, and serve in punch glasses.

Garnish: Fruit

Ice: Large square piece

Nose
Mixed wine, citrus, and brandy rise gently from the bowl.
Palate
This entry matters because it preserves the social bowl-service branch where mixed native wines, brandy, and soda are scaled for convivial hospitality rather than individual service.
Finish
The finish is fruity, cool, and softly vinous.
Summary
A mixed-wine social bowl from the late party-punch line.

The Buffet Blue Book by John H. Considine (1912, p.29)

1 pintlemon juice acid
1 pintbrandy base
1 pintsyrup base
4 quartsCarbonated water dilution
0.5 pintpeach or orange juice dilution
fruit garnish — fruitgarnish
2 quartsclaret other
1 large squareice other
2 quartssweet Catawba other
  1. Build the syrup, lemon juice, fruit juice, brandy, sweet Catawba, claret, and carbonated water in a large punch bowl.
  2. Stir the ingredients thoroughly, add a large square of ice, dress with fruit, and serve in punch glasses.

Garnish: Fruit

Ice: Large square ice

Large-format bowl service is part of the identity.

See also: Claret Punch, Fish House Punch

Built conservatively from damaged OCR.