Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.56) — For a large party
| 10 lemon | lemon juice — juice of ten lemons | acid |
| 1 bottle | brandy — cognac | base |
| Jamaica rum — Added as a dash. | base | |
| 8 tablespoonful | sugar | base |
| 1 syphon | Seltzer water — seltzer | dilution |
| 1 wineglassful | curacao — Curacoa | modifier |
| 3 bottle | champagne | other |
| 1 bottle | white wine | other |
- Dissolve the sugar and lemon juice in seltzer in a large punch bowl.
- Add the champagne, white wine, Curacoa, cognac, and a dash of Jamaica rum, then stir, decorate, ice, and serve.
Garnish: Decorate with fruit.
Ice: Ice
This is another valuable club-scale sparkling bowl showing how heavily bodied some late nineteenth-century Champagne punches still were.
The service depends on combining multiple wines and a base spirit rather than treating Champagne alone as sufficient structure.