Cooling Cups and Dainty Drinks by William Terrington (1869, p.218) — Terrington 1869
| 21 whole | lemon — lemons | acid |
| brandy — pale brandy | base | |
| 3 whole | citron — citrons | base |
| pineapple rum — pine-apple rum | base | |
| green tea — green tea infusion | dilution | |
| 1.5 pint | water — hot water | dilution |
| 2 sticks | cinnamon — Well bruised together. | other |
| 6 whole | cloves | other |
| 1 stick | vanilla | other |
| 1 lb | sugar | sweetener |
- Rub the outsides of the citrons and three lemons with sugar to absorb their oils.
- Simmer the cloves, vanilla, bruised cinnamon, sugar, and hot water for six hours, then strain with pressure.
- Add the clear juice of eighteen lemons and complete the sherbet with a strong infusion of green tea and the oleo-saccharum.
- Add equal proportions of pale brandy and pineapple rum according to the strength desired.
This is one of the most architecturally elaborate punches in the Terrington appendix.
The extended simmer and sherbet-building process are essential to the drink's identity.