1934 The bon Vivant's Companion (7th printing 1934) by Jerry Thomas

PREPARED PUNCH AND PUNCH ESSENCES

One-halj pint of raspberry One and one-half ounce of juice. tincture of cloves. One ounce of tartaric acid. One and one-half ounce of tincture of cinnamon.^ First dissolve the tartaric acid in a small portion of the spirits. Mix the tinctures with the remainder of the spirits. Pour the two mixtures together,and add the remaining ingre dients.

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essence of kirschwasser wine punch

FOR BOTTLING

Take seven gallons of plain Five gallons of kirschwas- syrup. ser." One and one-half gallons of lemon juice. Mix them thoroughly and strain through Canton flannel.

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essence of ST. DOMINGO PUNCH

FOR BOTTLING

Take ten gallons of arrack. Five drops of oil of orange. Six gallons of plain syrup. Five drops of oil of cinna- Two ounces of tartaric acid. mon. Five drops of oil of cloves. Two ounces of alcohol. Ten drops of oil of lemon. First dissolve the tartaric acid in a portion of the arrack, and add it to the remainder. Next cut the oils in the alcohol, add this to the Arrack,and lastly add the syrup. 1 See Recipes Nos. 286-291 for the tinctures. 2 An alcoholic liquor produced by distilling the fermented juice of the small black cherry. The flavor is bitter almond, from the crushed stones It is made chiefly in Switzerland and southern Germany. 45