The Ideal Bartender by Tom Bullock (1917, p.33) — Bullock 1917
| 1 teaspoonful | Lemon juice (fresh) — Lemon Juice | acid |
| 1 teaspoonful | Orange juice (fresh) — Orange Juice | acid |
| 4 dashes | gum syrup — Gum Syrup | base |
| Seltzer water — Apollinaris or Seltzer | dilution | |
| 2 jiggers | claret | other |
- Fill a large bar glass three-quarters full of shaved ice and shake with the still ingredients.
- Strain into a tall, thin glass, fill up with Apollinaris or seltzer, dress with fruit, and serve.
Garnish: Fruit
Ice: Shaved ice
This matters because Bullock preserves a lengthened club-service branch that sits between claret punch and highball logic.
The sparkling finish is the point of the variant and should remain visible.