Santa Cruz Rum Punch

The Police Gazette Bartenders Guide by Richard K. Fox (1888, p.39) — 1888

1. Dissolve the powdered sugar in a little water and add the Santa Cruz rum, Jamaica rum, lemon juice, and orange.
2. Fill the tumbler with shaved ice, shake well, dress the top with sliced lime and berries in season, and serve with a straw.

Garnish: Sliced lime and berries in season

Ice: Shaved ice

Summary

A regional rum punch sharpened with Jamaica rum in a classic dressed iced format.

This is useful because it shows a clear hierarchy of rum use, with Jamaica rum acting as accent and Santa Cruz rum carrying the body.

The small Jamaica-rum fraction is the historical point of distinction here.

Compared with Brandy and Rum Punch, this is a more focused two-rum branch rather than a split-base crossover.

The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.186)

1. Dissolve the powdered sugar in a little water, then add the Santa Cruz rum, Jamaica rum, lemon juice, orange, and shaved ice.
2. Shake well, dress the top with sliced lime and berries in season, and serve with a straw.

Garnish: Sliced lime and berries

Ice: Shaved ice

Bartenders' Manual by Bartenders Association of America (1913, p.40)

1. Shake well, dress with sliced lime and berries, and serve with a straw.

Garnish: Sliced lime and berries

Ice: Shaved ice

Down the Hatch by "Paul" (1920, p.25) — Down the Hatch 1920

1. Stir well with spoon and strain into a punch glass.
2. Serve with pineapple or cherries.

Garnish: Pineapple or cherries

This matters because it preserves the Santa Cruz-rum branch of the compact punch family in 1920.

The small punch-glass service is the key continuity point here.