Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.54)
| 5 lemon | lemon juice — juice of five lemons | acid |
| 4 tablespoonful | sugar | base |
| 0.5 syphon | Seltzer water — seltzer | dilution |
| 1 jigger | curacao — Curacoa | modifier |
| 1 jigger | Maraschino liqueur — maraschino | modifier |
| 1 bottle | May wine — prepared May-wine | other |
- Place the sugar, maraschino, Curacoa, lemon juice, and prepared may-wine in a punch bowl and stir until the sugar dissolves.
- Add a large piece of ice, then add the half-syphon of seltzer when ready to serve, decorate with fruits, and serve.
Garnish: Decorate with fruits.
Ice: Large ice block
This is useful because it keeps the Germanic May-wine line connected to mainstream punch service rather than treating it as a separate novelty.
The delayed seltzer addition is part of Boothby's timing logic for keeping the bowl lively at service.