Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.20) — Ensslin 1917
| 0.5 juice | Lime juice (fresh) — Juice of 1/2 Lime | acid |
| 0.5 jigger | Cederlund's punch — Cederlund's Swedish Punch | base |
| 1 jigger | dry gin — Dry Gin | base |
| 2 dashes | Grenadine syrup — Grenadine Syrup | sweetener |
- Shake well with fine ice.
- Strain and serve in a cocktail glass with pineapple on edge and cherry atop pineapple.
Garnish: Pineapple and cherry
Ice: Fine ice
This matters because it keeps Swedish punch active inside the pre-war citrus cocktail field rather than isolating it in niche specialty drinks.
The decorative garnish matters here; it shows the continuing overlap between compact cocktail service and showier fruit presentation.