Bartender's Manual by Theodore Proulx (1888, p.19) — Theodore Proulx 1888 Bowl
| 12 whole | sugar — lumps of sugar | base |
| 1 quart | Apollinaris water | dilution |
| Seasonal fruit — sliced oranges, pineapple, berries | garnish | |
| 1 jigger | Maraschino liqueur — maraschino | modifier |
| 1 jigger | Orange curacao — curacoa | modifier |
| 3 quart | champagne — champagne | other |
- Combine the sugar, maraschino, curacoa, very cold champagne, and very cold Apollinaris water in a punch bowl.
- Add sliced oranges, pineapple, and berries floating on top.
- Serve without adding ice to the mixture.
Garnish: Floating sliced fruit
- Summary
- A cold ceremonial Champagne bowl where pre-chilling replaces direct dilution.
This is a useful bowl-service checkpoint because it shows late nineteenth-century luxury punch moving toward bottled cold service rather than relying on a big ice block in the bowl.
Proulx explicitly treats temperature management as part of the recipe: chill the components hard and do not use ice in the bowl.
Compared with the shorter Champagne Cocktail, this is expansive, fruit-forward, and social rather than individual.