Bartender's Manual by Theodore Proulx (1888, p.41) — Theodore Proulx 1888
| Lemon juice (fresh) — lemon juice | acid | |
| simple syrup — syrup | base | |
| 1 jigger | St. Croix rum | base |
| Seasonal fruit — fruits | garnish | |
| 0.5 pony | Curacao liqueur — curacoa | modifier |
| ice — ice | other | |
| Straws — straws | other |
- Put punch-style syrup and lemon juice into a cobbler glass with the curacoa and rum.
- Fill with ice and serve with straws and fruit.
Garnish: Seasonal fruit
Ice: Ice
- Summary
- A rum-and-curacoa cobbler-edge drink preserving an ornate tropical-adjacent service line.
White Lyon matters because it shows how much overlap still existed between punch, cobbler, and named cocktail worlds in 1888.
Its cobbler-glass fruit-and-straw service matters as much as the split-base formula.
Compared with Knickerbocker, this is less red-fruit shaped and more curacoa-rum forward.