Cooling Cups and Dainty Drinks by William Terrington (1869, p.220) — Terrington 1869
| 1 pint | lemon juice | acid |
| 3 pints | gin — good gin | base |
| 3 lemons | oleo-saccharum — oleo-saccharum of lemons | base |
| 0.5 gill | angelica essence — essence of Angelica | other |
| 0.5 pint | calves-foot jelly | other |
| sugar — Sweeten to taste. | sweetener |
- Dissolve the lemon oleo-saccharum in the lemon juice.
- Add the angelica essence, gin, calves-foot jelly, and sugar to taste.
- Bottle as a concentrate and dilute with liquor when required for use.
This is a valuable bottled-service witness and pairs naturally with Essence of Punch.
The calves-foot jelly shows that bottled concentrates could still be built for body, not just flavor.