Drinks as They Are Mixed by Paul E. Lowe (1904, p.82) — Lowe 1904
| 1 tsp | Lemon juice (fresh) — lemon juice | acid |
| ice — shaved ice | base | |
| 0.2 wine-glass | Jamaica rum | base |
| 0.33 wine-glass | rye whiskey — whiskey | base |
| Soda water — Apollinaris | dilution | |
| 0.2 wine-glass | Abricotine — abricotine | modifier |
| 0.33 wine-glass | Sweet Catawba wine — Tokay or sweet Catawba wine | other |
| 2 spoonful | pineapple syrup — pineapple syrup | sweetener |
| 1 tsp | Simple syrup (1:1) — syrup | sweetener |
- Stir the ingredients with shaved ice and strain into a punch glass.
- Decorate with fruit, dash with Apollinaris, and serve.
Garnish: Fruit
Ice: Shaved ice
- Nose
- Apricot, wine, and citrus rise over a faint mineral sparkle.
- Palate
- Tulip is historically useful because it sits between punch, sour, and wine-cordial display, showing how late manuals continued to invent hybrid dressed drinks rather than moving in a single straight line toward the modern canonical set.
- Finish
- The finish is fruity, lightly sparkling, and vinous.
- Summary
- A mixed-wine hybrid punch from the late decorative branch.