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

PUNCH

...8...

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.

...9...

GIN PUNCH

Use large bar glass One tablespoonful 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.

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.

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 m 1858. He was chef to several English noblemen, and in i8ss 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 pamter. 7