Cooling Cups and Dainty Drinks by William Terrington (1869, p.167) — Terrington 1869
| 1 whole | lemon juice — Strained. | acid |
| 1 bottle | claret | base |
| 3 bottles | Seltzer water — German seltzer water | dilution |
| 1 gill | cherry brandy — cherry-brandy | modifier |
| 0.5 bottle | sherry | modifier |
| cucumber and lemon verbena — cucumber and verbena | other | |
| 1 gill | port wine — port | other |
| oleo-saccharum | sweetener | |
| sugar — Sweeten to taste. | sweetener |
- Combine the claret, sherry, port, cherry-brandy, oleo-saccharum, and strained lemon juice.
- Sweeten to taste and flavour with cucumber and verbena.
- Strain, ice up, and when ready for use add the iced German seltzer water.
Ice: Ice
The Cambridge and Oxford claret cups are paired in Terrington as competing institutional signatures.
The build depends on a flavoured, strained wine base completed with aerated water at service.