Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.58)
| 1 lemon | lemon juice — juice of one lemon | acid |
| white wine — Substituted for claret from Boothby's claret punch. | base | |
| Soda water — effervescent water | dilution | |
| 1 tablespoonful | sugar — Inherited from the claret punch base. | sweetener |
- Make the same as Boothby's claret punch with white wine substituted for claret.
- Add a little effervescent water if desired and serve as a chilled wine punch.
Garnish: Ornament with fruits.
Ice: Fine ice
This is a useful white-wine checkpoint because Boothby explicitly treats the category as part of the same punch grammar rather than a separate novelty.
The note about effervescent water shows Boothby's attention to lift and service texture in otherwise still wine punches.