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

PUNCH

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IRISH WHISKEY PUNCH

This is the genuine Irish beverage. It is generally made one- third pure whiskey, and two-thirds boiling water, in which the sugar has been dissolved. If lemon punch, the rind is rubbed on the sugar, and a small proportion of juice added before the whiskey is poured in. Irish whiskey is not fit to drink until it is three years old. Use large bar glass One tablespoonjul of rasp- One and one-half wineglasses berry syrup. of gin. Two tablespoonsful of white One-half of a small-sized sugar. lemon. One wineglass of water. ...9... GIN PUNCH

Two slices of orange. One piece of pineapple.

Fill the tumbler with shaved ice. Shake well, and ornament the top with berries in season. Sip through a glass tube or straw.

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GIN PUNCH

From a recipe by Soyer.^

One-half pint of old gin. One gill of maraschino. The juice of two lemons.

Four ounces of syrup.

One quart bottle of German

seltzer water.

The rind of half a lemon. Ice well. 1 Alexis Benoit Soyer, a famous French culinary artist who died in 1858. He was chef to several English noblemen, and in 1855 was culinary adviser to the British Army in the Crimea. He invented an army cooking wagon and wrote many books on cookery. His wife was a portrait painter. 7