Cooling Cups and Dainty Drinks by William Terrington (1869, p.180) — Terrington 1869
| 0.5 pint | cognac | base |
| 2 bottles | sherry | base |
| 4 bottles | Soda water — soda-water | dilution |
| 1 slice | Cucumber | garnish |
| 0.25 pint | Curaçao | modifier |
| 3 drops | almond essence — essence of almonds | other |
| 2 quarts | ice — shaven ice | other |
| 2 drops | lemon essence — essence of lemons | other |
- Mix the sherry, Cognac, Curaçao, almond essence, and optional lemon essence well together.
- Add a slice of cucumber and either two quarts of shaven ice or, after well icing the mixture, three or four bottles of soda-water.
Garnish: Slice of cucumber.
Ice: Shaven ice or iced soda-water
This is one of Terrington's more liqueur-driven sherry cups and a useful checkpoint for essence use in the period.
The aromatic essences replace some of the slower peel-and-herb extraction seen elsewhere in the chapter.