The Artistry of Mixing Drinks by Frank Meier (1936, p.84)
| 12 oranges | orange juice — Orange juice | acid |
| 1 bottle | brandy — Brandy | base |
| 1 bottle | rum — Rum | base |
| 1 bottle | rye whiskey — Rye Whiskey | base |
| 1 quart | tea — Strong Tea | base |
| 1 tablespoon | Angostura bitters — Angostura Bitters | bitter |
| water — Water | dilution | |
| 1 whole | pineapple — Pineapple | garnish |
| 0.5 bottle | Benedictine | modifier |
| 2 quarts | champagne — Added at service | other |
| 1 pound | sugar — Sugar | sweetener |
- Combine everything except the Champagne in a large tureen, chill thoroughly, add the chilled Champagne when ready to serve, and serve in wineglasses with spoons.