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

THE BON VIVANT's COMPANION

...85...

GIN PUNCH FOR BOTTLING

Following General Ford's plan, as already described, for making sherbet, add good gin, in the proper proportions be fore prescribed; this, bottled and kept in a cool cellar or cistern, will be found an economical and excellent summer drink. ...86...

ESSENCE OF BOURBON WHISKEY PUNCH

FOR BOTTLING

Four and one-halj gallons One-half pint tincture of or- Bourbon whiskey. ange peel. Three gallons of plain syrup. Three ounces tincture of all- One-half pint tincture of spice. lemon peel. Five dessertspoonfuls tinc ture of cloves. Mix the tinctures thoroughly with the whiskey, and then add the syrup. The essence of rum punch may be made by substitut ing Jamaica or Santa Cruz rum for the whiskey.

...87...

ESSENCE OF BRANDY PUNCH

FOR BOTTLING

Five gallons of strong One-half pint tincture of OT^ ange peel. Three ounces tincture of all- spice. One-half wineglass tincture of cloves. Mix the tinctures with the brandy, and add the syrup. 46 brandy. Three gallons of plain syrup. One-half pint tincture of lemon peel.