Surprisingly good, a layered and delicious punch in the best tiki tradition. I used Appleton VX (a darker Jamaican would have been more traditional) and Don Q Añejo, increased the lime to 3/4 oz, and omitted the simple.

Upped to 1 oz homemade orangecello, 1 dash chocolate, 1 dash cardamom, collins, ice, top with soda and it's even more like the eponymous soft drink.

OMG this is insanely good! I love cherry, but most drinks taste syrupy. This one is outstanding. The proportions are a bit "interpretive" after looking at the original text, but my homemade cordial was well balanced and fresh and the additional lime made it perfect. I used the original yellow chartreuse but maybe I'l try the green next time.

In case there is any confusion, actual kirsch or kirschwasser is never syrupy unless someone adds something sweet to it. It is a very dry eau-de-vie distillate, and doesn't have added sugar or cherry infusion as one would have in maraschino liqueur, cherry brandy, or cherry liqueur. It generally has more of cherry stone/pit flavor (like Slivovitz) rather than cherry.

Johnson's original punch recipe is considerably different with a lot less lime and a lot more Kirschwasser. Reading through it there is no "lime cordial" (which is fine since it is not defined in the posted recipe). Instead one is effectively making a cordial with 1.5 tablespoons sugar, and a 2:1 ratio of Yellow Chartreuse to lime or lemon juice (*3-4 "dashes" Chartreuse vs. 1-2 "dashes" citrus.) then diluted with enough water added to dissolve the sugar. Ice is then added to the "large bar glass", 1.5 "wine glass" kirschwasser is added, and stirred before inserting a straw and adding fruit garnish. [*The book uses dashes for nearly everything but base spirits. For example, its lemonade recipe is "1 1/2 table-spoonful of sugar; 6 to 8 dashes of Lemon juice" which would put a dash at around half a teaspoon." So the dash here is likely around half a teaspoon or a little more.]