Cooling Cups and Dainty Drinks by William Terrington (1869, p.223) — Terrington 1869
| 1 quart | lemon water ice — lemon-water ice | base |
| 1 pint | Amontillado sherry — Amontillado | modifier |
| 1 liqueur-glass | Chartreuse | modifier |
| 1 bottle | champagne | other |
| 4 whole | egg white — egg whites | other |
| 4 oz | sugar | sweetener |
- Combine the lemon-water ice, Amontillado, Chartreuse, champagne, frothed egg whites, and sugar.
- Freeze by the same method as the preceding ponche a la romaine formulas and serve in coloured glasses.
Ice: Frozen in freezing-pot
This variant shows the frozen punch family absorbing fortified wine and monastery liqueur notes as it evolves.
Like the others in the set, texture and aeration matter as much as the ingredient list.