Cooling Cups and Dainty Drinks by William Terrington (1869, p.220) — Terrington 1869
| 2 lemons | lemon juice — Strained. | acid |
| 1 lemon | oleo-saccharum — oleo-saccharum of lemon | base |
| 2 bottles | aerated lemonade or soda water — aerated lemonade or soda-water | dilution |
| 1 wine-glass | Curaçao | modifier |
| 1 wine-glass | sherry | modifier |
| 1 pint | ice — crushed Lake ice | other |
| 1 sprig | mint | other |
| 1 teaspoonful | sugar | sweetener |
- Combine the lemon oleo-saccharum and strained lemon juice with the sherry, Curaçao, sugar, and mint.
- Add the crushed ice and the aerated lemonade or soda-water and serve.
Garnish: Mint sprig.
Ice: Crushed ice
This variant bridges gin punch and cup logic by using both wine seasoning and mint.
It leans closer to a cup build than several of the drier gin punches nearby.