The Mixicologist by C. F. Lawlor (1895, p.59) — C. F. Lawlor 1895
| 2 whole | lemon — lemons | acid |
| 4 bottle | claret | base |
| 2 whole | Orange — oranges | garnish |
| pineapple — pineapple | garnish | |
| 1 quart | domestic champagne — domestic Champagne | other |
| 1 whole | ice — square piece of ice | other |
| 12 tbsp | sugar — powdered sugar | sweetener |
- Dissolve in sufficient water three tablespoonfuls of powdered sugar for each bottle of claret.
- Slice in two lemons and two oranges, add some pineapple, and pour in the claret.
- Mix well and, just before serving, put in one quart of domestic Champagne.
- Serve with a square piece of ice in the bowl.
Garnish: Lemons, oranges, and pineapple
Ice: Square piece in bowl
- Nose
- Red wine, citrus, fruit, and late-added sparkle rise from the bowl.
- Palate
- It is a proper party punch, broader and more social than the individual claret drinks elsewhere in the book.
- Finish
- The finish is fruity, sparkling, and vinous.
- Summary
- A bowl punch that keeps communal claret service fully alive in the late century.
This bowl version matters because it demonstrates that even as individual drinks proliferate, large-format festive punch has by no means disappeared. The ontology needs both scales to tell the story honestly.
Adding the Champagne just before service preserves liveliness and marks the drink as a true party bowl rather than a static mixed wine.
Compared with single-serve Claret Punch, this is broader, more ceremonial, and more explicitly communal.