Cooling Cups and Dainty Drinks by William Terrington (1869, p.182) — Terrington 1869
| 1 whole | lemon juice — Strained. | acid |
| 0.5 gill | brandy — brown brandy | base |
| 2 bottles | sparkling cider | base |
| 0.5 pint | water — boiling water | dilution |
| 1 slice | Cucumber | garnish |
| 0.5 gill | Curaçao | modifier |
| 1 quart | ice — shaven ice | other |
| 1 lemon | oleo-saccharum — lemon peel rubbed on sugar | sweetener |
| 0.5 pound | sugar candy — sugar-candy | sweetener |
- Dissolve the sugar-candy with the boiling water and let it cool.
- Add the brandy, cucumber, Curaçao, strained lemon juice, and lemon peel sugar treatment.
- After a few minutes add the sparkling cider and shaven ice and use immediately.
Ice: Quart shaven ice
This sits at the lively sparkling end of Terrington's cider-cup family.
The cider goes in late to preserve sparkle and avoid flattening under prolonged mixing.