Cooling Cups and Dainty Drinks by William Terrington (1869, p.167) — Terrington 1869
| 2 bottles | claret | base |
| 1 bottle | Seltzer water — German seltzer water | dilution |
| 0.5 gill | cherry brandy or Kirschwasser — cherry-brandy or Kirschwasser | modifier |
| balm and borage or cucumber and verbena — Herb sufficiently, then strain. | other | |
| 2 bottles | lemonade | other |
| 1 bottle | Roussillon wine — dry Roussillon | other |
| sugar — Sweeten to taste. | sweetener |
- Combine the claret, dry Roussillon, and cherry-brandy or Kirschwasser.
- Herb sufficiently with balm and borage or cucumber and verbena, then strain.
- Sweeten to taste, ice up, and add the lemonade and German seltzer water.
Ice: Ice
The recipe is a useful checkpoint for Roussillon's role as a reinforcing red wine in Victorian cup service.
This is a hybrid between a rich red cup and a cooling lemonade-driven summer bowl.