1933 American Bar Guide by R C Miller

5 I . Arrack Punch In making arrack punch, you ought to put two glasses (wine-glasses) of rum to three of arrack. A good deal of sugar is reguired; but sweetening, after all, must be left to taste. Lemons and limes are also matter of palate, but n >Vo lemons are enough for the above quantity; put then an equal quantity of water-i. e., not five but six glasses to allow for the lemon juice, and you have a very pretty three tumblers of punch. (Another method) Steep in one quart of old Batavia arrack, six lemons cut in thin slices, for six hours. At the end of that time the lemon must be removed without squeezing. Dissolve one pound of loaf-sugar in one quart of boiling water, and add the hot solution to the arrack. Let it stand to cool. This is a delightful liqueur, and should be used as such. 52. Arrack Punch

53. Bimbo Punch Bimbo is made nearly in the same way as the above, except that Cognac brandy is substituted for arrack.

54. Cold Punch Arrack, port wine and water, of each two pints, one pound of loaf-sugar, and the juice of eight lemons. 19