Try some drink recipes from The Gun Club Drink Book, 1939
CHERRY BOUNCE
A cherry bounce is a cordial made by soaking wild cherries in any spirit (whiskey,
brandy, or rum) and adding sugar. The procedure consists of filling a gallon
jug with cherries (not stoned), adding a cup or more of brown sugar, and filling
up with applejack or any other brandy or whiskey. After a month or six weeks,
strain off the liquor.
SEVENTY-NINE PUNCH
This punch, named in honor of the Class of '79 (Princeton), was very often concocted
by Buster Lewis, well-beloved Boniface of the "Old Nas" (the historic
Nassau Inn at Princeton).
Formula:
One pint fresh lemon juice
One pint fresh cognac brandy
One pint Jamaica rum
4 ounces Imported curacao
4 ounces imported yellow chartreuse
4 ounces imported maraschino
Sweeten to taste
2 quarts imported champagne
1 quart Burgundy (presumably imported also)
1 quart carbonated water
Mix lemon juice, brandy, rum, curacao, chartreuse, maraschino and sugar. Set
this in ice box for two or three hours or longer, then add champagne and then
carbonated water. Put one solid piece of ice in punch bowl and stir until thoroughly
cold. Fresh-cut fruit may be added if desired and if not strong enough (who shall
be the judge?), add one pint of good whiskey. (Better add it anyhow to be sure.)
In case one should want to use domestic wines, it will be OK, but or course imported
wines are much preferable. (And more expensive.)
