1916 Jack's Manual by J A Grohusko (4th edition)

KIRSCHWASSER PUNCH

teaspoonful sugar Juice of one lemon 25% Chartreuse 75% Kirschwasser Mix well with spoon y 2 glass cracked ice. "Ornament with fruits in season and serve with straws. KNICKERBOCKER PUNCH y 2 lime juice 1 teaspoonful sugar 100% St. Croix Rum. Shake, strain into goblet with fine ice. Dress with fruit and put 1 dash claret on top. LORD BALTIMORE PUNCH Juice of 2 limes MAY WINE PUNCH (Use large Punch Bowl) Two bunches of (Waldmeister) Woodruff cut in two or three lengths. Place into a large glass, fill up with Martell Brandy, cover it up, let it stand for two hours until the essence of the Woodruff is extracted; cover the bottom of the bowl with granulated sugar. 1 bottle of Ruinart Champagne 50% Curacao 50% Maraschino 50% Brandy. Then put your Woodruff and Brandy, etc., into the three gallons of excellent May Wine Punch. Surround the bowl with ice, serve in wineglass in such a manner that each glass will get a piece of all fruits, then fill with ladle and serve. MEDFORD RUM PUNCH 1 teaspoonful sugar Juice of a lemon Dissolve in a little water 100% Medford Rum y 2 glass cracked ice. Stir with spoon, dress with fruits in season and serve with straws. 133 5 bottles Club Soda over it Cut up four oranges in slices L / 2 pineapple, berries, cherries, grapes 8 bottles of Deinhard-Moselle wine 1 teaspoonful sugar 100% Scotch Whiskey 2 dashes Benedictine. Shake, strain into goblet. Dress with fruit.