Cooling Cups and Dainty Drinks by William Terrington (1869, p.190) — Terrington 1869
| 0.25 pint | brandy | base |
| water — hot water | dilution | |
| 2 fluid drachms | ginger essence — essence of ginger | other |
| sugar — Sweeten to taste. | sweetener |
- Combine the brandy, essence of ginger, and sugar to taste.
- Fill up with hot water and serve hot.
This helps show how loosely the cocktail label could still cover hot spiced restorative service in Victorian England.
The build is closer to a hot sling or toddy variant than to later chilled cocktail norms.