Cooling Cups and Dainty Drinks by William Terrington (1869, p.181) — Terrington 1869
| 1 bottle | port wine | base |
| 2 bottles | Seltzer water | dilution |
| black currant tops, balm, or borage — black-currant tops or balm and borage | other | |
| 1 bottle | Roussillon or Bordeaux — dry Roussillon or Bordeaux wine | other |
| sugar — Sweeten to taste. | sweetener |
- Steep the port with black-currant tops or a very small quantity of balm and borage until sufficiently herbed, then strain.
- Mix the herbed port with the dry Roussillon or Bordeaux, ice up, sweeten to taste, and add the seltzer water before serving.
Ice: Ice
This is one of Terrington's best examples of an English red-wine cup leaning away from claret without abandoning the same service grammar.
The wine is only lightly herbed; Terrington is alert throughout the chapter to how easily cups become over-aromatic.