Cooling Cups and Dainty Drinks by William Terrington (1869, p.218) — Terrington 1869
| 2 lemons | lemon juice | acid |
| 1 drop | cinnamon essence — essence of cinnamon | base |
| 1 gill | rum — Digest the sugar in the rum. | base |
| water — Add as desired. | dilution | |
| 1 pint | sherry | modifier |
| 1 drop | clove essence — essence of cloves | other |
| 1 drop | ginger essence — essence of ginger | other |
| 1 drop | neroli essence — essence of neroli | other |
| 1 drop | nutmeg essence — essence of nutmeg | other |
| 1 drop | pimento essence — essence of pimento | other |
| 1 pint | port wine — port | other |
| 1 piece | sugar — Use a piece of sugar. | sweetener |
| sugar — Additional sugar to taste. | sweetener |
- Drop the essences of cinnamon, pimento, cloves, ginger, neroli, and nutmeg onto the piece of sugar.
- Digest the sugar in the rum.
- Add the sherry, port, and juice of two lemons, then add sugar to taste and as much water as desired.
This is another excellent example of the book's taste for perfume-like punch seasoning.
The essence-charged sugar is the conceptual center of the recipe.