Cooling Cups and Dainty Drinks by William Terrington (1869, p.188) — Terrington 1869
| 1 whole | lemon peel — thin rind of a lemon | acid |
| 1 whole | lemon and cloves — lemon stuck with cloves | base |
| 0.5 pint | water | dilution |
| 1 wine-glass | cherry brandy — cherry-brandy | modifier |
| 1 whole | allspice | other |
| cinnamon | other | |
| 1 bottle | claret | other |
| 2 whole | cloves — In addition to those stuck in the lemon. | other |
| ginger | other | |
| nutmeg — Grated. | other | |
| 0.5 pint | port wine or Roussillon | other |
| 0.5 pound | sugar — loaf sugar | sweetener |
- Roast the clove-studded lemon before the fire until dark brown.
- Pound together the sugar, grated nutmeg, ginger, cinnamon, extra cloves, allspice, and thin lemon rind.
- Place the spice mixture in a bowl by the fire and add the water, port or Roussillon, and claret, then strain through muslin and heat without letting it burn.
- Drop the roasted lemon into an empty warm bowl, press it with a spoon, add the cherry-brandy and hot mixture, and keep it hot for service.
Garnish: Roasted lemon in the bowl.
This recipe shows the older bishop tradition still alive inside an otherwise modernized cup manual.
Roasting, warming, and holding the bowl hot are all central to the drink's structure and aroma.