Cooling Cups and Dainty Drinks by William Terrington (1869, p.222) — Terrington 1869
| 1 quart | cherry water ice — cherry-water ice | base |
| 1 wine-glass | gin | base |
| 1 wine-glass | Kirschwasser | modifier |
| 1 wine-glass | noyeau | modifier |
| 5 whole | egg white — egg whites of Italian meringue paste | other |
| 1 bottle | Moselle | other |
- Work the cherry-water ice, Moselle, Kirschwasser, noyeau, and gin in a freezing-pot until well frozen.
- Add the whites of eggs of Italian meringue paste and serve in coloured glasses.
Ice: Frozen in freezing-pot
This is one of the most liqueur-rich entries in the frozen ponche family.
The late addition of the egg-white meringue structure is key to the style.