Cooling Cups and Dainty Drinks by William Terrington (1869, p.170) — Terrington 1869
| 1 whole | lemon juice — Strained. | acid |
| 2 whole | orange juice — Strained. | acid |
| 2 bottles | Burgundy wine — Burgundy | base |
| 3 bottles | Seltzer water | dilution |
| 1 slice | Cucumber | garnish |
| 0.5 pint | cherry brandy — cherry-brandy | modifier |
| 1 quart | ice — Use shaven ice or lumps. | other |
| 1 sprig | lemon verbena — lemon-scented verbena | other |
| 1 pint | port wine | other |
| sugar — Sweeten to taste. | sweetener |
- Mix the Burgundy, port, cherry-brandy, citrus juices, cucumber, and verbena together for half an hour in a refrigerator.
- Withdraw the herbing, sweeten to taste, and add the seltzer water and ice before serving.
Ice: Shaven or lump ice
Terrington treats Burgundy as fully capable of cup service rather than restricting cups to claret and champagne.
The recipe uses a short refrigerated maceration rather than continuous steeping.