Cooling Cups and Dainty Drinks by William Terrington (1869, p.169) — Terrington 1869
| 1 bottle | claret | base |
| 1 bottle | Soda water — soda-water | dilution |
| balm and borage | other | |
| sugar — To taste. | sweetener |
- Combine the claret and soda-water, sweeten to taste, and herb lightly with balm and borage.
- Ice up, but do not let the herbs remain in the drink for long.
Ice: Ice
This is a good witness to the very restrained end of the Victorian cup spectrum.
The drink's whole balance depends on avoiding over-herbing, which Terrington repeatedly flags as a danger.