The Ideal Bartender by Tom Bullock (1917, p.37) — Bullock 1917
| 1 quart | brandy | base |
| 0.5 jigger | Jamaica rum — Jamaica Rum | base |
| 1 lb | loaf sugar — Cut Loaf Sugar | base |
| 2 bottles | Apollinaris mineral water — Apollinaris Water | dilution |
| 12 oranges | Orange — Oranges | garnish |
| 1 pineapple | pineapple — Sliced. | garnish |
| 1 box | strawberries | garnish |
| 1 jigger | Benedictine | modifier |
| 1 jigger | Maraschino liqueur — Maraschino | modifier |
| 1 jigger | red curacao — Red Curacoa | modifier |
| 6 quarts | champagne | other |
| 4 quarts | Chateau Margaux | other |
| 2 quarts | Madeira wine — Madeira Wine | other |
| 4 quarts | Tokay or Sweet Catawba wine — Tokay or Sweet Catawba Wine | other |
- Rub the sugar on citrus skins, then mix thoroughly with the fruit, Apollinaris, liqueurs, spirits, and wines and strain into another bowl over a block of clear ice.
- Pour in the champagne, decorate the ice with fruit and berries, and serve in punch cups or glasses, dressing each glass from the bowl.
Garnish: Fruit and berries from the bowl
Ice: Block of clear ice
This matters because Bullock preserves a full country-club luxury punch grammar with citrus-oil sugar, long maceration logic, and individually dressed cup service.
The citrus-oil sugar and final per-glass fruit dressing are both important parts of the historical service pattern.