Rum Punch

Drinks, and How to Make Them by Yeatman & Co. (1879, p.9)

1. Combine the Santa Cruz and Jamaica rum.
2. Add the bitters, water, lemon, and sugar to taste.
3. Serve as punch.

Bartender's Manual by Theodore Proulx (1888, p.35) — Theodore Proulx 1888 Rum Punch-Bowl

1. Stir the rum, water, maraschino, sugar, lemon juice, and pineapple juice until the sugar is dissolved.
2. Add one big chunk of ice and place fruits on top.

Garnish: Seasonal fruit

Ice: One big chunk of ice

Summary

A large-format rum bowl that keeps older communal punch structure alive in an 1888 professional manual.

This matters because it shows bowl punch still functioning as a live service format rather than a purely ceremonial survival.

The big ice block and top-fruit finish are part of the bowl logic, not decorative extras.

Compared with bar-glass punches elsewhere in Proulx, this is explicitly scaled for collective service.

The Mixicologist by C. F. Lawlor (1895, p.65) — St. Croix or Jamaica (C. F. Lawlor 1895)

1. Make the drink in the same manner as the Chicago-style Whiskey Punch, using St. Croix or Jamaica rum.

Garnish: Seasonal fruit

Nose

Rum and citrus rise brightly from the cold thrown service.

Palate

It is punch-shaped and rum-led, with the technique making the drink feel especially lively and cool.

Finish

The finish is sweet-tart, fruity, and rum-scented.

Summary

A rum branch of the late thrown bar-glass punch line.

Rum Punch here is historically useful because it shows the Chicago-style service logic transferring directly across base spirits. That is a nice example of method-first family continuity.

As with the whiskey version, the key identity lies in the reversal/chilling method rather than dramatic ingredient novelty.

Compared with Rum Sour, this is more punch-identified and more garnish-forward. Compared with Brandy and Rum Punch, this is cleaner and more technique-focused.

Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.75)

1. Dissolve the sugar in a little water and add the lime juice, Medford rum, and fine ice to a punch glass.
2. Add the dash of St. Croix rum, stir well with a spoon, dress with fruit, and serve with straws.

Garnish: Fruit.

Ice: Fine ice

This is a useful regional-rum punch checkpoint preserving both Medford and St. Croix in one service.

The layered rum logic and full fruit-dressed straw service are the key points here.

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.55)

1. Combine the sugar, lemon juice, rums, and orange, fill up with fine ice, dress with fruit and berries, and serve with a straw.

Ice: Ice

Cocktails by Pedro Chicote (1928, p.311) — Ron=Ponche

1. Build in a large glass, stir, and top with seltzer.
2. Serve in the same glass with straws.

Garnish: Seasonal fruit

Ice: Ice

This matters because it preserves a clean rum-and-curacao Spanish punch line in the late chapter.

The source presents this as a straightforward direct-glass refresher rather than a bowl punch.