Cooling Cups and Dainty Drinks by William Terrington (1869, p.167) — Terrington 1869
| 0.5 gill | brandy | base |
| 2 bottles | claret | base |
| 2 bottles | potash water — iced potash water | dilution |
| 0.5 gill | noyeau | modifier |
| 1 pint | sherry — dry sherry | modifier |
| borage and balm — young borage and balm leaves | other | |
| 1 bottle | champagne — Iced. | other |
| 1 pint | ice — shaven ice | other |
| sugar — Sweeten to taste. | sweetener |
- Infuse the borage and balm leaves in the sherry, then strain when sufficiently herbed.
- Add the herbed sherry to the claret, sweeten to taste, and add the noyeau and brandy.
- Ice the mixture, then just before serving add the iced potash water, shaven ice, and champagne.
- Serve immediately.
Ice: Shaven ice
This is Terrington's named Oxford answer to the Cambridge cup tradition.
The herbing is deliberately done in the sherry alone so the finished bowl can be strained cleanly before final assembly.