1929 The Bon Vivant's Companion or How to Mix Drinks by Jerry Thomas

Prepared Punch and Punch Essences

A. GLASS of punch,with all the et ceteras, is an excellent thing; the main difficulty about it is that, outside of a well- appointed barroom,the necessary ingredients are not usually found ready to hand at the moment when they are indispen sable; and, even under the most favorable circumstances, it is noteveryone that knows the precise proportions and happy blending of flavors that constitute a perfect glass of punch. The enlightenment of the present day is full of short cuts to comfort, and all the impediments in the way of enjoying a social glass of punch, compounded according to the latest discoveries of the art, are obviated by having a bottle of the desired nectar in a concentrated essence form, ready brewed in exact proportions, and nothing needed but a moderate supply of hot or cold water, or ice, to adjust it to the correct strength and temperature, and a glass to re ceive the welcome libation. The following recipes for concocting the latest and most improved varieties of punch are intended for bottling for ready use.

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ESSENCE OF CLARET WINE PUNCH

FOR BOTTLING

Five gallons of claret wine. Three gallons of plain syrup. Two and one-half gallons of One pint of tincture oflemon spirits. peel. 44