The Buffet Blue Book by John H. Considine (1912, p.71)
| 0.5 dozen | lemon — lemons | acid |
| 8 oz | brandy — California brandy | base |
| 1 piece | ice | base |
| 1 quart | ginger ale | dilution |
| 2 quart | Grape juice — unfermented grape juice | dilution |
| 1 quart | mineral water — Apollinaris water | dilution |
| 0.5 dozen | Orange — oranges | garnish |
| 0.5 can | pineapple — Sliced. | garnish |
| 8 oz | cura?ao | modifier |
- Place the ice, sliced lemons, sliced oranges, sliced pineapple, grape juice, ginger ale, Apollinaris water, brandy, and cura?ao in a punch bowl.
- Stir, chill, and serve in fancy stemmed glasses with fruit from the bowl.
Ice: Ice