Cooling Cups and Dainty Drinks by William Terrington (1869, p.218) — Terrington 1869
| 2 lemons | lemon juice | acid |
| 1.5 pint | brandy | base |
| 0.5 pint | rum | base |
| 0.5 pint | water | base |
| 1 lemon | oleo-saccharum — oleo-saccharum of lemon | sweetener |
| 1 lb | sugar | sweetener |
- Boil the water and sugar until it comes to the thread.
- Add the lemon oleo-saccharum, lemon juice, brandy, and rum and heat without boiling.
- Pour into a hot bowl, set fire to it, stir well, and pour into glasses while blazing.
The flaming service makes this one of the most theatrical appendix punches.
The sugar syrup stage matters because it creates a true hot punch body rather than simple sweetened dilution.