Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.55) — For a party of ten
| 10 lemon | lemon juice — fresh juice of ten good Sicily lemons | acid |
| 1 bottle | brandy — Hennessy brandy | base |
| 10 tablespoonful | sugar | base |
| 1 quart | Apollinaris mineral water — Apollinaris | dilution |
| 2 jigger | creme de vanille | modifier |
| 2 jigger | curacao — Curacoa | modifier |
| 2 quart | champagne | other |
- Dissolve the sugar, lemon juice, Curacoa, and creme de vanille in the Apollinaris in a large punch bowl.
- Add the champagne and brandy, place a large piece of ice in the bowl, decorate, and serve in thin glassware.
Garnish: Decorate with fruit.
Ice: Large ice block
This is a strong San Francisco club checkpoint because it shows a local Champagne-bowl style with pronounced cordial structure.
The bowl is built on a fully dissolved citrus-cordial base before the sparkling wine and brandy are added.