Cooling Cups and Dainty Drinks by William Terrington (1869, p.195) — Terrington 1869
| 2 bottles | claret | base |
| 1 pint | orangeade — clear orangeade | dilution |
| 0.5 bottle | sherry | modifier |
| 0.25 pint | capillaire syrup — syrup of capillaire | sweetener |
- Mix the claret, sherry, clear orangeade, and capillaire syrup together.
- Immerse in a freezer, half freeze, and serve.
Ice: Frozen in freezer
This is a nice bridge between wine cup culture and the frozen ponche a la romaine family.
The half-freeze instruction matters; this is meant to remain spoonable or slushy rather than hard-frozen.