The Jamaica-rum version of Kappeler's Irish Punch service.
Modern American Drinks by George J. Kappeler (1895, p.88) — George J. Kappeler 1895
| 0.5 half lemon | Lemon juice (fresh) — lemon juice | acid |
| 0.5 mixing-glass | ice — fine ice | base |
| 1 jigger | Jamaica rum — By reference to Irish Punch. | base |
| water — water | dilution | |
| fruit — fruit | garnish | |
| 1 tablespoon | sugar — fine sugar | sweetener |
Garnish: Fruit
Ice: Fine ice
Down the Hatch by "Paul" (1920, p.17) — Down the Hatch 1920
| 2 tsp | Lemon juice (fresh) — Lemon Juice | acid |
| 1 tsp | Lime juice (fresh) — Lime Juice | acid |
| 1 jigger | Jamaica rum — Jamaica Rum | base |
| 0.5 tsp | powdered sugar — Powdered Sugar | base |
| 0.5 jigger | Seltzer water — Seltzer | dilution |
| 3 drops | Raspberry syrup — Raspberry Syrup | sweetener |
Garnish: Cherry or pineapple
Ice: 0.5 scoop broken ice
This matters because it keeps the compact Jamaica-rum punch branch clearly visible in the early 1920s.
The small-scale bar-glass service is the defining point here.
See also: Brandy Punch, Bacardi Rum Punch