Bartender's Manual by Theodore Proulx (1888, p.22) — Theodore Proulx 1888
| Lemon juice (fresh) — lemon juice | acid | |
| simple syrup — syrup | base | |
| 1 jigger | Whiskey — whisky | base |
| Seasonal fruit — fruit | garnish | |
| ice — bar ice | other |
- Add the syrup, lemon juice, whiskey, and ice to a mixing glass.
- Cap with a second ice-filled mixing glass as for Absinthe Frappe and turn to chill deeply.
- Strain into a punch glass and decorate with fruit.
Garnish: Seasonal fruit
- Summary
- A whiskey punch pulled toward frappe texture and near-frozen temperature.
This matters because it shows old punch grammar being adapted through late professional chilling technique rather than replaced by newer families.
The paired-glass turn is the defining move here. It is what makes the drink frozen in service logic rather than merely cold.
Compared with an ordinary punch, this is colder, tighter, and more technique-driven.