Cooling Cups and Dainty Drinks by William Terrington (1869, p.190) — Terrington 1869
| 1 whole | lemon — roasted lemon | base |
| 1 pint | weak tea — Sweetened with one-eighth pound sugar. | dilution |
| 1 bottle | mulled Roussillon | other |
| 0.13 pound | sugar — Sweeten the weak tea. | sweetener |
- Pour the bottle of mulled Roussillon over the roasted lemon.
- Add one pint of weak tea sweetened with one-eighth pound of sugar and serve warm.
Garnish: Roasted lemon.
This is one of Terrington's most concise ecclesiastical-title cups, but it preserves the roasted-citrus and tea logic vividly.
The drink is a rapid finishing cup built around a pre-mulled wine rather than a from-scratch spice process.