The Buffet Blue Book by John H. Considine (1912, p.62) — Large-format club punch
| 4 lemons | lemon — lemons | acid |
| 5 bottles | champagne | base |
| 1 bottle | cognac | base |
| 2 bottles | Carbonated water | dilution |
| 4 oranges | Orange — oranges | garnish |
| 1 pineapple | pineapple — Sliced small. | garnish |
| 1 pint | red curacao — red curacoa | modifier |
| 1 bottle | sauterne | other |
| 2 bottles | sparkling Burgundy | other |
- Combine the champagne, cognac, sauterne, sparkling Burgundy, red curacoa, carbonated water, oranges, lemons, and pineapple.
- Sweeten to suit, cool, and serve.
Garnish: Sliced citrus and pineapple