Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.57)
| 1 jigger | brandy — cognac | base |
| St. Croix rum — Used as a dash. | base | |
| 1 heaping teaspoonful | sugar | base |
| 1 pony | creme de vanille | modifier |
| cream — good cream | other |
- Place sugar, cognac, St. Croix rum, and creme de vanille in a large mixing glass and fill with cream.
- Pour into a shaker over cracked ice, shake well, and serve in a large cut glass with straws.
Ice: Cracked ice
This is a useful cream-punch checkpoint because it shows the late cordial enrichment of an older dairy-punch line.
The liqueur addition shifts the drink from plain dairy refreshment toward after-dinner richness without changing the core shake service.