Cooling Cups and Dainty Drinks by William Terrington (1869, p.220) — Terrington 1869
| 1 pint | genever — Geneva | base |
| 1 quart | seltzer or Vichy water | dilution |
| 1 gill | Kirschwasser | modifier |
| 1 bottle | champagne — sparkling champagne | other |
- Combine the Geneva, Kirschwasser, champagne, and seltzer or Vichy water and serve.
The sparkling structure makes this one of the more festive gin-punch formulas in the appendix.
It behaves almost like a fortified sparkling cup without the herbal garnish layer.