Cooling Cups and Dainty Drinks by William Terrington (1869, p.169) — Terrington 1869
| 1 whole | lemon juice — Strained. | acid |
| 2 whole | orange juice — Strained. | acid |
| 1 gill | brandy — pale brandy | base |
| 1 teaspoonful | Mixed spice — cinnamon, cloves, cardamoms, and allspice | base |
| 2 bottles | Soda water — Add just before serving. | dilution |
| 1 thin slice | Cucumber — Add after the rest and strain. | garnish |
| 2 bottles | claret | other |
| 1 lemon | oleo-saccharum — oleo-saccharum of lemon | sweetener |
- Mix the powdered spice, pale brandy, oleo-saccharum, and strained citrus juices with the claret.
- Put in ice and let the mixture stand for one hour, then strain clear.
- Add a thin slice of cucumber and, just before serving, the soda water.
Garnish: Thin slice of cucumber.
Ice: Ice
This is one of Terrington's strongest examples of the spiced-claret-cup branch staying distinct from mulled wine.
The short rest is an extraction stage, after which the drink is deliberately clarified by straining.