Cooling Cups and Dainty Drinks by William Terrington (1869, p.195) — Terrington 1869
| 1 lemon | lemon juice | acid |
| 1 bottle | sherry or port | base |
| 2.5 pints | water | dilution |
| 1 drop | ambergris essence — essence of ambergris | other |
| nutmeg — Grated. | other | |
| 10 drops | vanilla essence — essence of vanilla | other |
| 1 lemon | oleo-saccharum — lemon peel rubbed on sugar | sweetener |
| sugar — Sweeten to taste. | sweetener |
- Combine the sherry or port, water, lemon juice, rubbed peel sugar, and grated nutmeg.
- Add either the ambergris essence or the vanilla essence.
- Sweeten to taste, warm the mixture, and serve hot.
Garnish: Grated nutmeg.
This is an especially useful witness to Victorian perfume-like flavor accents in hot wine service.
The aromatic essence choice materially changes the drink's identity while leaving the base negus structure intact.