Cooling Cups and Dainty Drinks by William Terrington (1869, p.215) — Terrington 1869
| 1 pint | lemon juice | acid |
| 1 pint | brandy | base |
| 2 lumps | sugar — sugar lumps | base |
| water — Add as much as required. | dilution | |
| 2 drops | ambergris essence — essence of ambergris | other |
| 1 dessert-spoonful | orange flower water — orange-flower water | other |
| 0.5 bottle | port wine | other |
| 1 bottle | Roussillon or claret | other |
| vanilla essence — essence of vanilla | other | |
| 1 pint | lemon syrup | sweetener |
| sugar — Sweeten according to taste. | sweetener |
- Drop the aromatic essences onto the sugar lumps and put them into a bottle containing the brandy until well digested.
- Add the lemon juice, lemon syrup, port, Roussillon or claret, and orange-flower water.
- Sweeten to taste, add as much water as required, and serve.
This is a vivid example of the era's taste for perfumed punches carrying quasi-luxury essences.
The initial digestion step makes the aromatic sugar part of the punch's spirit base rather than a last-second seasoning.