Modern American Drinks by George J. Kappeler (1895, p.99) — George J. Kappeler 1895
| 0.5 whole | Lemon juice (fresh) — juice of half a lemon | acid |
| 4 whole | Sugar cube — sugar | base |
| Seasonal fruit — fruit | garnish | |
| 1 quart | champagne — cold dry champagne | other |
| 0.5 pint | Red Burgundy — red Burgundy | other |
- Put a few large lumps of clear ice into a punch bowl.
- Add the sugar, lemon juice, and red Burgundy in the stated proportion.
- Mix well, ornament with fruit, pour in the dry champagne last, and serve.
Garnish: Seasonal fruit
Ice: Large clear lumps
- Nose
- Sparkling wine, red wine, and fresh fruit rise together in a festive bowl aroma.
- Palate
- This sits between champagne punch and cup service, with the Burgundy adding colour and vinous depth rather than sheer strength.
- Finish
- The finish is bright, wine-led, and softly citric.
- Summary
- A bowl punch showing the overlap between champagne punch and wine-cup society service.