Cocktails by Pedro Chicote (1928, p.299) — Burdeos:Ponche (frío)
| 1 coffee spoon | lemon juice — jugo de limon | acid |
| 0.5 copita | cognac — coñac | base |
| ice — pedacitos de hielo picado | base | |
| 0.5 copita | Curaçao — curacao | modifier |
| Maraschino — marrasquino | modifier | |
| 1 vasito | Bordeaux wine — vino de Burdeos | other |
| 1 tablespoon | gum syrup — jarabe de goma | sweetener |
- Shake and serve in a large glass.
- Add seasonal fruit pieces.
Garnish: Seasonal fruit
Ice: Ice
This matters because it preserves a Bordeaux-wine punch with Spanish hotel-bar garnishing.
The source uses a shaken punch build and then adds fresh fruit at service.