El Dorado Punch

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

1. Add the sugar, brandy, Jamaica rum, Bourbon whiskey, lemon, and fine ice.
2. Shake thoroughly, dress with fruit, and serve with a straw.

Garnish: Fruit

Ice: Fine ice

Summary

A dense multi-spirit punch preserving one of the busier mixed-base branches of the late bar-glass punch world.

This is useful because it shows late nineteenth-century bartenders comfortable with three-spirit iced punches without treating them as anomalies.

The mixed-base structure is the reason to preserve the drink even where minor vessel OCR is weak.

Compared with Philadelphia Boating Punch, this is more crowded and more overtly hybrid.

The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.55)

1. Fill a large bar glass with shaved ice and add the ingredients.
2. Shake thoroughly, dress with fruit, and serve with a straw.

Garnish: Fruit and lemon slice.

Ice: Shaved ice

This is a useful late split-base punch checkpoint showing three-spirit layering in a single-glass format.

Sheridan keeps it in the shaken straw-service punch tradition rather than bowl service.

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.59)

1. Dissolve the sugar in a little water, add the spirits, lemon slice, and fine ice, shake well, ornament with berries or orange, and serve with a straw.

Ice: Ice

Cheerio! A Book of Punches and Cocktails by Charles (1928, p.41) — Cheerio 1928

1. Pour the brandy, Jamaica rum, Bourbon, sugar, and lemon slice into a large glass.
2. Fill the glass with fine ice, stir well, ornament with berries and small pieces of orange, and serve with a straw.

Garnish: Berries, small pieces of orange, and a straw.

Ice: Fine ice