Cooling Cups and Dainty Drinks by William Terrington (1869, p.164) — Terrington 1869
| 1 whole | lemon juice — Strained. | acid |
| 3 whole | orange juice — Strained. | acid |
| balm, borage, or cucumber — balm and borage or cucumber | base | |
| 0.5 pint | brandy | base |
| 2 bottles | Seltzer water — German seltzer water | dilution |
| 3 bottles | Soda water | dilution |
| 0.5 pint | Curaçao | modifier |
| 1 gill | Raspberry ratafia — ratafia of raspberries | modifier |
| 1 pint | sherry | modifier |
| 3 bottles | claret | other |
| 1 lemon | oleo-saccharum — oleo-saccharum of lemon | sweetener |
| sugar — Sweeten to taste. | sweetener |
- Place the herbs or cucumber in a large vessel embedded in an ice-and-salt bath.
- Pour on the sherry and brandy, then add the oleo-saccharum, citrus juices, Curaçao, raspberry ratafia, seltzer water, soda water, and claret.
- Sweeten to taste, draw out the herbing, and serve.
Ice: Ice-and-salt bath
Terrington explicitly says this cup had long enjoyed popularity among the highest circles in Russia.
The recipe relies on external refrigeration and brief herbing rather than on leaving the aromatics in the bowl indefinitely.