Hoffman House Punch — The Cocktail Ontologist

Variants (2)

The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.142) — For Party of Six or More

2 jiggers	brandy	base
2	lemons — Juice of two lemons.	base
0.5 jigger	St. Croix rum	base
1 quart	Apollinaris water — Apollinaris	dilution
	fruit — Fruit well before serving.	garnish
2	oranges — Juice of two oranges.	garnish
1 jigger	Maraschino — Maraschino	modifier
1 jigger	White curacao — White Curacoa	modifier
1 pint	Burgundy	other
2 quarts	champagne — champagne	other
1 large piece	ice — clear ice	other
	sugar — sweetener	sweetener

Build the citrus juices, rum, liqueurs, brandy, champagne, Burgundy, and Apollinaris in a punch bowl over one large piece of clear ice.
Sweeten according to taste, fruit well, and serve.

Garnish: Seasonal fruit

Ice: Clear ice

Bartenders' Manual by Bartenders Association of America (1913, p.29)

2 lemon	lemon juice — Lemon juice	acid
2 orange	orange juice — Orange juice	acid
2 jigger	brandy — Brandy	base
1 large piece	ice — Ice	base
0.5 jigger	St. Croix rum	base
1 quart	Apollinaris	dilution
	fruit — Fruit	garnish
1 jigger	Maraschino liqueur — Maraschino	modifier
1 jigger	white curacoa — White Curacoa	modifier
1 pint	Burgundy	other
2 quart	champagne	other
	sugar — Sugar	sweetener

Garnish: Fruit

Ice: Large clear ice

See also: Champagne Punch, Claret Cup

Source says sweeten according to taste before serving and fruit well.