Cooling Cups and Dainty Drinks by William Terrington (1869, p.171) — Terrington 1869
| 4 whole | lemon juice | acid |
| 1 pint | cognac — Cognac brandy | base |
| 0.25 pint | Jamaica rum | base |
| 1 quart | Orgeat syrup — syrup of orgeat | base |
| 4 bottles | Soda water — Two are named before the sugar note and two after; treated as four total. | dilution |
| 0.5 pint | Maraschino | modifier |
| 3 bottles | champagne — Reserve for just before serving. | other |
| 4 lemons | oleo-saccharum — oleo-saccharum of lemons | sweetener |
| 3 oz | sugar | sweetener |
- Put the orgeat, brandy, Maraschino, rum, soda water, sugar, oleo-saccharum, and lemon juice into a vessel and stir until the sugar is dissolved.
- Whip the mixture well with an egg-whisk to whiten it, then add the spirits as directed and strain into the punch bowl.
- Just before serving add the champagne and stir again with the ladle.
The Crimean naming and the Soyer association make this an especially vivid period witness.
The deliberate whitening by whisking is a defining part of the drink's service identity.