Cooling Cups and Dainty Drinks by William Terrington (1869, p.165) — Terrington 1869
| 3 whole | lemon juice — Strained. | acid |
| 0.5 gill | brandy — pale brandy | base |
| 12 whole | cloves — Bruised. | base |
| 2 bottles | Soda water | dilution |
| 1 liqueur-glass | noyeau, Curaçao, or Maraschino | modifier |
| 1 gill | sherry | modifier |
| 6 whole | allspice — Bruised. | other |
| borage and lemon verbena — borage leaves and verbena | other | |
| 1 bottle | champagne | other |
| 3 bottles | claret | other |
| 1.5 pints | ice — lump ice | other |
| 2 lemons | oleo-saccharum — oleo-saccharum of lemons | sweetener |
| 0.25 pound | sugar — pounded sugar | sweetener |
- Bruise the cloves and allspice and digest them in the sherry and pale brandy for three hours, then strain.
- In an iced vessel place young borage leaves and verbena, pour on the spiced spirit and chosen liqueur, then add the sugar, oleo-saccharum, strained lemon juice, and claret.
- Sweeten to taste, withdraw the herbing, add the champagne, soda water, and lump ice, cover closely, and serve quickly.
Ice: Ice bath and lump ice
This is one of Terrington's clearest examples of the highly elaborated Victorian wine-cup style.
The spice is pre-digested into spirit so the cup can be served bright rather than muddy.