The Ideal Bartender by Tom Bullock (1917, p.34) — For a party of 20
| 3 lemons | lemon — Lemons | acid |
| 1 pint | brandy | base |
| 1.5 jiggers | Jamaica rum — Jamaica Rum | base |
| 0.5 can | Peaches | base |
| 3 oranges | Orange — Oranges | garnish |
| 1 can | pineapple — Pineapples | garnish |
| 1 jigger | Green Chartreuse | modifier |
| 3 quarts | Sweet Catawba or Tokay — Source leaves wine choice open. | other |
- Mix in a large punch bowl and set the mixture aside in the ice box for six hours.
- Place a block of ice in another bowl, strain in the mixture, dress the ice with fruit, and serve with a ladle into punch glasses.
Garnish: Fruit on the ice block
Ice: Block of ice
This matters because Bullock preserves a practical club entertaining punch that sits between house hospitality and formal bowl service.
The pre-chilling period and later strained transfer onto a dressed ice block are both part of the serving logic.