Cooling Cups and Dainty Drinks by William Terrington (1869, p.186) — Terrington 1869
| 1 bottle | Porter | base |
| 1 slice | Cucumber | garnish |
| 1 wine-glass | sherry | modifier |
| 0.5 bottle | claret | other |
| 1 large lump | ice | other |
| 0.5 whole | nutmeg — Grated. | other |
| sugar — To taste. | sweetener |
- Mix the grated nutmeg and sherry and let them stand a quarter of an hour, then strain.
- Put the strained sherry, porter, claret, sugar to taste, cucumber, and a large lump of ice into a jug.
- Serve cold.
Garnish: Slice of cucumber.
Ice: Large lump ice
This formula helps show that Terrington's cup universe extends deeply into mixed-beer and porter service, not just wine bowls.
The brief sherry-and-nutmeg infusion gives the drink a more deliberate aromatic structure than most simple beer blends.