I’ve always felt kirschwasser is underrated. As far as I know, it first shows up in layered pousse cafés in the 1870s, but eventually we get to Harry Johnson’s Kirschwasser Punch:
Build in a glass:
2–3 bar spoons sugar
1/2 oz lemon juice
1 splash seltzer
Stir to dissolve.
Add:
3 oz kirsch
3–4 dashes yellow Chartreuse
Fill with ice.
Stir.
Garnish with fruit.
Serve with a straw.
What’s not to like?
Kirsch has a pretty healthy showing through the forties before—I think—growing more obscure.