How to Mix Drinks; or, The Bon-Vivant's Companion by Jerry Thomas (1876, p.28) — Jerry Thomas 1876
| 0.5 whole | Lemon juice (fresh) — lemon juice | acid |
| 2 oz | brandy — brandy | base |
| 1 dash | rum — Jamaica rum | base |
| 1 tbsp | sugar — sugar | base |
| Seasonal fruit — orange, pineapple, and berries | garnish | |
| 2 oz | Catawba wine — One wine-glass. | other |
| 1 whole | ice — shaved ice | other |
| 1 dash | Raspberry syrup — raspberry syrup | sweetener |
- Add the sugar, lemon juice, brandy, Catawba wine, and raspberry syrup to a large bar glass.
- Fill with shaved ice and shake thoroughly.
- Ornament with slices of orange, pineapple, and berries in season.
- Dash Jamaica rum on top and serve with a straw.
Garnish: Orange, pineapple, and berries
Ice: Shaved ice
- Nose
- Berry perfume and fruit garnish lift light wine and brandy aromatics.
- Palate
- It is cooler and more decorative than a simple sour, with Catawba lending a light vinous character.
- Finish
- The finish is fruity, chilled, and gently rum-scented.
- Summary
- A colourful bar-glass punch that blends American wine, fruit syrup, and spirit service into a compact festive serve.
This regiment punch is useful because it shows American wine entering the individual punch format rather than only the large bowl. That helps bridge bowl punch traditions and later wine-extended mixed drinks.
The Jamaica rum dash and fruit ornament are part of the intended layering. It should read as an embellished straw-drink, not as a stripped sour.
Compared with St. Charles' Punch, this one is brighter and fruitier, with raspberry and Catawba making it more ornamental and less wine-dark.