Bartender's Manual by Theodore Proulx (1888, p.27) — Theodore Proulx 1888
| 0.25 whole | lemon — lemon | acid |
| 0.33 jigger | Jamaica rum | base |
| 2 lump | sugar — sugar | base |
| 0.67 jigger | Whiskey — whiskey | base |
| Seasonal fruit — fruit of the season | garnish | |
| Claret wine — claret | other | |
| ice — fine ice | other |
- Dissolve the sugar in a little water and crush the lemon into it.
- Add fine ice, Jamaica rum, and whiskey, then stir with a spoon.
- Strain into a bowl or stem champagne glass, add fruit, and float claret on top.
Garnish: Seasonal fruit
Ice: Fine ice
- Summary
- A layered whiskey-rum punch where claret float service keeps older decorative punch logic alive.
Langtry Punch is useful because it shows the old floating-wine punch aesthetic still active in individual service form.
The claret float is part of the drink's visual identity, not a dispensable flourish.
Compared with Apollo Punch, this is more spirit-forward and more directly in the whiskey-and-rum punch lane.