The Buffet Blue Book by John H. Considine (1912, p.27) — Serves 35 persons
| 3 lemons | lemon — lemons | acid |
| 4 bottles | claret | base |
| 1 quart | French brandy | base |
| 3 bottles | Carbonated water | dilution |
| 2 bottles | sweet soda | dilution |
| 4 oranges | Orange — oranges | garnish |
| 1 pint | curacoa | modifier |
| 1 pint | sherry | modifier |
| 2 quarts | champagne or sparkling wine — champagne or other sparkling wine | other |
| 1 large square | ice — Place in bowl. | other |
| granulated sugar — Sweeten to taste. | sweetener | |
| 0.5 pint | Raspberry syrup | sweetener |
- Build the claret, curacoa, sherry, French brandy, raspberry syrup, sliced oranges, sliced lemons, carbonated water, and sweet soda in a large punch bowl.
- Sweeten with granulated sugar and let stand two hours.
- Place a large square of ice in the bowl, add the sparkling wine, and serve in glass cups.
Garnish: Sliced oranges and lemons
Ice: Large square ice
Large-format cup service with standing time is part of the identity.