Empire Punch — The Cocktail Ontologist

Bartenders' Manual by Bartenders Association of America (1913, p.25)

1 bottle	French brandy	base
0.25 gill	Jamaica rum	base
4 lemon	lemon peel — Lemon peels	base
2 bottle	Apollinaris — Apollinaris water	dilution
12 whole	Orange — Oranges	garnish
2 orange	Orange peel — Orange peels	garnish
1 whole	pineapple — Pineapple	garnish
1 box	strawberry — Strawberries	garnish
0.5 gill	Benedictine	modifier
2 bottle	Madeira	modifier
0.5 gill	Maraschino liqueur — Maraschino	modifier
0.5 gill	Red curacoa — Red Curacoa	modifier
6 bottle	champagne	other
4 bottle	Chateau Margaux	other
4 bottle	Tokay	other
1.13 pound	sugar — Lump sugar	sweetener

Mix the fruit, peels, sugar, and Apollinaris, then add the liqueurs, rum, brandy, Champagne, wines, and Madeira.
Strain into a clean bowl surrounded with ice and ornament with leaves and fruit.

Garnish: Grapes, oranges, pineapples, and strawberries

L'Art du Shaker by Dominique Migliorero (1925, p.23)

2 dash	cognac — Cognac	base
2.5 piece	ice — Ice	base
	Seasonal fruit — Seasonal fruit	garnish
2 dash	Benedictine	modifier
2 dash	Maraschino liqueur — Maraschino	modifier
	champagne — Finish with Champagne.	other
1 Bordeaux glass	white wine — White wine	other

Garnish: Seasonal fruit

Ice: Ice

The source attributes this to Charlie Forrester of London.

Variants (2)