Louis' Mixed Drinks with Hints for the Care & Serving of Wines by Louis Muckensturm (1906, p.106)
| 4 gallons | brandy — California brandy | base |
| 5 pounds | wild cherry — Wild cherries | base |
| 0.5 gallon | maple syrup — Maple syrup | sweetener |
- Place the wild cherries and maple syrup in a wooden bucket and let ferment for three days, strain through cheese-cloth, transfer to a five-gallon jug, add the spirit, and age.