Cooling Cups and Dainty Drinks by William Terrington (1869, p.172) — Terrington 1869
| 0.25 gill | Absinthe — absinthe Suisse | base |
| 1 bottle | sparkling champagne — Add just before serving. | base |
| 1 bottle | dry champagne — Iced. | other |
| 1 quart | ice — shaven ice | other |
| syrup — To taste. | sweetener |
- Mix the syrup and absinthe Suisse together well.
- Add the dry champagne and the shaven ice.
- Immediately before serving pour in the sparkling champagne, with soda or seltzer if desired.
Ice: Quart shaven ice
The formula is a useful witness to absinthe's small but real role inside champagne-cup service.
Terrington's sequencing protects sparkle and tempers the absinthe by burying it in the cold sweet base first.