This section is from the book "A Treatise On Beverages or The Complete Practical Bottler", by Charles Herman Sulz. Also available from Amazon: A Treatise On Beverages.
By combining sherry or various other wines with rum or cognac, flavoring with lemon, oranges, or both, cinnamon, etc., adding sugar or some flavored syrup or some flavoring extract, tea, etc., a great variety of punches can be prepared, and, well iced, dispensed by drawing carbonated water on them, or served at the hot soda counter.
If these punch essences are dispensed at the soda counter with hot tea, it makes an improvement. An excellent preparation is the following: Take three pounds of sugar; squeeze eight fresh lemons, and add the juice to the sugar; then pour upon it one pint of strong tea, and bring to a boil. Take off the mixture from the fire, and add two pints of arrac or rum; filter and fill in bottles.
About three ounces of these punch and grog essences for a pint, and six ounces to a quart champagne bottle, are the usual proportions employed.
Whiskey, one pint; cognac, one-half pint; add the juice and sliced peel of one lemon, half a pound of sugar, and two pints warm water. Mix and filter.
Prepare as before, substituting gin for whiskey.
Formula II - Second quality. Mix one quart of alcohol and one quart of syrup, and add fifteen grains essence of oenanthic ether.
Prepare as before, substituting arrac for rum or cognac, or compound as follows: Syrup, one gallon; arrac, two pints; cognac, four pints; solution citric acid, one fluid ounce; essence of rose, soluble, one fluid drachm.