Cosmopolitan Claret Punch

The Police Gazette Bartenders Guide by Richard K. Fox (1888, p.42) — 1888

1. Half fill a goblet with chopped ice and add the brandy and sugar.
2. Fill with claret, shake well, dress with berries and fruit, and serve.

Garnish: Berries and fruit

Ice: Chopped ice

Summary

A richer claret punch branch that pulls wine service closer to fortified and spirit-led punch logic.

This is useful because it shows the claret line widening into stronger, more cosmopolitan mixed forms rather than staying fixed as a simple cup or plain punch.

The goblet and chopped-ice treatment are part of the drink's character.

Compared with Claret Punch, this is stronger and more brandy-centered.

The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.54)

1. Fill a goblet half full of shaved ice and add the brandy and sugar.
2. Fill with claret, shake well, dress with berries and fruit, and serve.

Garnish: Berries and fruit.

Ice: Shaved ice

This is useful as a fortified claret punch branch that keeps brandy integrated into the wine-punch field.

Sheridan's goblet format helps distinguish it from the plainer bar-glass claret punch.

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.49)

1. Shake the chopped ice, brandy, sugar, and claret well, dress with berries and fruit, and serve.

Ice: Ice