Cooling Cups and Dainty Drinks by William Terrington (1869, p.171) — Terrington 1869
| 2 whole | lemon — lemons | base |
| 1 quart | Seltzer water | dilution |
| 2 bottles | Burgundy wine — Burgundy | other |
| sugar — To taste. | sweetener |
- Mix the peel and juice of two lemons with the seltzer water and Burgundy.
- Sweeten to taste, ice well, draw out the peel, and serve.
Ice: Ice
The recipe strips the Burgundy-cup idea down to its cleanest citrus-and-sparkle form.
The peel stays only as a temporary aromatic infusion rather than a permanent garnish.