Sherry Wine Punch — The Cocktail Ontologist

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How to Mix Drinks: Bar Keepers' Handbook by Winter (1884, p.28) — Bar Keepers' Handbook 1884

3 dash	lemon juice — Two or three dashes.	acid
0.5 wine glass	pineapple syrup	base
	Seasonal fruit — fruits	garnish
1.5 glass	sherry — Sherry wine	modifier
dash	claret — claret wine	other

Add pineapple syrup, lemon juice, shaved ice, and sherry, mix well with a spoon, ornament with fruit, dash with claret, and serve with straws.

Garnish: Seasonal fruit

Ice: Fine shaved ice

The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.60)

2.5 dashes	lemon juice — Sheridan gives 2 or 3 dashes.	acid
2 wine glasses	sherry	base
	claret — Topped off with a little claret.	other
2 teaspoonfuls	sugar — powdered sugar	sweetener

Fill the glass with shaved ice and add the sherry, sugar, and lemon juice.
Stir well, dress with fruits, top off with a little claret, and serve with a straw.

Garnish: Fruit.

Ice: Shaved ice

This is a good checkpoint for sherry operating inside the single-glass punch family rather than only in cobblers or flips.

The claret top note helps distinguish this from a simpler straight sherry refreshment.

Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.60)

2 dashes	lemon juice — Source says two or three dashes.	acid
1 dash	Raspberry syrup — Source says one or two dashes.	base
0.33 wine glass	seltzer — seltzer water	dilution
1.5 wine glass	sherry — sherry wine	modifier
	ice — fine ice	other
0.5 spoonful	sugar	sweetener

Shake the raspberry syrup, sugar, seltzer water, lemon juice, sherry wine, and fine ice well.
Dress the top with fruit in season and serve with straws.

Garnish: Fruit in season.

Ice: Fine ice

This is a useful checkpoint for sherry living inside the dressed iced single-glass punch family.

The shake and straw service keep it inside the punch world rather than sangaree or cobbler service.

The Complete Buffet Guide by V. B. Lewis (1903, p.61) — V. B. Lewis 1903

2.5 dash	Lemon juice (fresh) — lemon juice	acid
2 wine-glass	sherry — sherry	base
	Seasonal fruit — fruit	garnish
	Claret wine — claret	other
	ice — shaved ice	other
2 teaspoon	sugar — powdered sugar	sweetener

Fill the glass with shaved ice and add the sherry, powdered sugar, and lemon juice.
Stir well.
Dress with fruits, top off with a little claret, and serve with a straw.

Garnish: Fruit

Ice: Shaved ice

Nose: Sherry leads the aroma, with a darker red-wine lift from the claret float.
Palate: The structure is simple, but the claret top-off is historically revealing: even a straightforward fortified-wine punch could still be finished with colour and vinous contrast.
Finish: The finish is sweet, wine-led, and gently citric.
Summary: A simple fortified-wine punch showing how colour and vinous layering persisted in late bar service.

Jack's Manual by J. A. Grohusko (1910, p.79)

0.5 lemon	lemon juice — Juice of half lemon.	acid
1 teaspoonful	sugar	base
	Seasonal fruit — fruit	garnish
1 portion	sherry — sherry wine	modifier
	ice — shaved ice	other

Garnish: Seasonal fruit

Ice: Shaved ice

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.56)

Fill the glass with fine ice, add the sherry, sugar, and lemon juice, stir well, dress with fruit, top off with a little claret, and serve with a straw.

Ice: Ice

Bartenders' Manual by Bartenders Association of America (1913, p.41)

Garnish: Fruit

Ice: Fine ice

See also: Port Wine Punch, Brandy Punch