Cooling Cups and Dainty Drinks by William Terrington (1869, p.221) — Terrington 1869
| 0.5 pint | lemon juice | acid |
| 1 orange | orange oleo-saccharum — oleo-saccharum of a Seville or Mandarin orange | base |
| 1 pint | whisky | base |
| water — boiling water | dilution | |
| 1 tablespoonful | tamarind — tamarinds | garnish |
| sugar — Sweeten to taste. | sweetener |
- Combine the orange oleo-saccharum, tamarinds, lemon juice, and whisky and strain clear.
- Add boiling water and sugar to taste and serve hot.
The tamarind note gives this whisky punch variant special historical interest.
It is a hot punch whose acidity and fruit complexity are built before dilution.