Cooling Cups and Dainty Drinks by William Terrington (1869, p.173) — Terrington 1869
| 1 bottle | champagne | base |
| 1 gill | pale brandy or Curaçao | base |
| 1 oz | gunpowder and orange Pekoe tea — Make the infusion. | dilution |
| 1 pint | mixed tea infusion — tea | dilution |
| sugar — Sweeten to taste. | sweetener |
- Make a clear infusion of the mixed teas, taking care not to let it stand too long.
- Add the pale brandy or Curaçao and sweeten to taste.
- Ice up and add the champagne just before serving.
Ice: Ice
This is a useful checkpoint for tea's quiet migration from punch liquor into sparkling cup service.
Tea control is the central technical issue here, because bitterness would unbalance the entire cup.