Cooling Cups and Dainty Drinks by William Terrington (1869, p.194) — Terrington 1869
| 1 pint | Scotch ale | base |
| 1 glass | whisky | base |
| 0.25 oz | cinnamon — Bruised. | other |
| 2 whole | egg yolk — egg yolks | other |
| 0.25 oz | ginger — powdered ginger | other |
| 0.25 oz | nutmeg — Grated. | other |
| brown sugar — A little. | sweetener |
- Heat the Scotch ale with the bruised cinnamon, grated nutmeg, and powdered ginger.
- Beat the yolks of the eggs with a little brown sugar.
- Pour in the warmed ale gradually until amalgamated, then add the whisky and serve hot.
This is one of Terrington's clearest ale-based restorative survivals.
The drink is essentially a hot spiced ale flip strengthened with a final whisky charge.