Cooling Cups and Dainty Drinks by William Terrington (1869, p.179) — Terrington 1869
| lemon peel — thin lemon-peel | acid | |
| 5 lumps | sugar | base |
| 1 pint | water — boiling water | dilution |
| 1 wine-glass | sherry — dry sherry | modifier |
| 1 bottle | Chablis | other |
| 1 1-pound lump | ice | other |
- Dissolve the sugar in the boiling water and add a little thin lemon-peel.
- When cool, add the dry sherry and bottle of Chablis, and cool with the lump of ice.
Ice: 1-pound lump of ice
This cup shows the still-wine cup genre operating with notable restraint compared with Terrington's grander sparkling formulas.
The sweet citrus base is pre-cooled before the wines enter, preserving the Chablis's delicacy.