Cooling Cups and Dainty Drinks by William Terrington (1869, p.180) — Terrington 1869
| 2 bottles | sherry — dry sherry | base |
| 1 bottle | potash water | dilution |
| 2 bottles | aerated lemonade — aërated lemonade | other |
| 0.5 lump | ambergris sugar — ambergris on sugar | other |
| balm and borage — As required. | other | |
| sugar — To taste. | sweetener |
- Dissolve the ambergris-touched sugar and sweetener in one bottle of sherry.
- Herb the wine with balm and borage, then strain.
- Add the second bottle of sherry over a large lump of ice in a jug, cool well, then add the lemonade and potash water, stir, and serve.
Ice: Large lump of ice
Terrington flags this as his own house-style sherry cup by the initials W. T.
The herbing and rare perfume note are both kept under tight control to avoid overpowering the wine.