Drinking Cups and Their Customs by Henry Porter and George Roberts (1869, p.62) — Drinking Cups 1869
| 2 lemon | lemon peel — lemon rinds | acid |
| 1 quart | whisky | base |
| 1 pound | white currants — ripe white currants | garnish |
| 1 ounce | ginger — bruised ginger | other |
| 1 pound | powdered sugar — powdered loaf sugar | sweetener |
- Infuse whisky with lemon rinds, bruised ginger, and white currants in a covered vessel for a few days; strain carefully, add powdered sugar, and bottle two days later.