Cooling Cups and Dainty Drinks by William Terrington (1869, p.214) — Terrington 1869
| 1 pint | lime juice — lime-juice | acid |
| 0.5 pint | brandy — brown brandy | base |
| 0.5 pint | rum | base |
| 3 pints | green tea — weak green tea infusion | dilution |
| 1 gill | Curaçao | modifier |
| 0.5 pint | sherry | modifier |
| 1 gill | ginger syrup | sweetener |
| sugar — Sweeten to taste. | sweetener |
- Mix the rum, sherry, brown brandy, Curaçao, lime-juice, and ginger syrup together.
- Add the mixture to three pints of weak green tea infusion.
- Sweeten to taste and mix well.
- Serve hot or iced, using more liquor if serving cold.
Ice: Optional if served cold
This is a strong example of tea functioning as the structural liquor of punch rather than just a side note.
The formula is explicitly dual-mode, one of several in Terrington that can shift between warm and iced service.