Kirschwasser Punch is actually quite old–Grimod de la Reynière mentions it in 1807 in his Almanach des gourmands as a thing well-known. That said, Harry Johnson’s recipe is a thoroughly sound one.
I’m exceptionally, almost compromisingly partial to Giovanni “Johnny” Mitta’s Rose Cocktail, as served at the Chatham bar, Paris:
2 oz dry vermouth
1 oz kirsschwasser
1 barspoon red-currant or raspberry syrup
Stir, strain.
Cherry.