1912 Hoffman House Bartender's Guide by Charley Mahoney

Oriental Punch. Use large thin soda water glass full of cracked ice. One teaspoonful sugar, three squirts Angostura, juice of quarter of a lemon, three-fourths wine glass of claret, ordinary drink of whiskey; fill glass with water, add a few Maraschino cherries and juice, slice of pineapple and orange or fruits in season, serve with straws.

Tea Punch.

Bar glass filled with cracked ice. Three teaspoonfuls powdered sugar, juice of half a lemon, one pony English rum, three dashes absinthe; filí with tea, stir well, trim with slice of lemon, two straws and serve. Tea must be cold.

Chaffeur Punch.

Use large bar glass. Plenty of shaved ice, four or five spoons of sugar, two or three dashes of lemon juice, same of celery tonic bitters, one-half pony French brandy, one fresh egg; fill the balance with claret wine, shake well dress with fruit, serve with straw. 187