Cooling Cups and Dainty Drinks by William Terrington (1869, p.201) — Terrington 1869
- Combine the sherry, noyeau, sugar, iced lemonade, and ice and serve.
Ice: Ice
This compact formula feels like a bridge between cobbler and simple bottled-lemonade cooler.
The noyeau charge is what keeps it distinct from plain sherry-and-lemonade service.
Modern American Drinks by George J. Kappeler (1895, p.65) — George J. Kappeler 1895
| lemon — lemon slices | acid |
| 2 jigger | sherry — sherry | base |
| 1 bottle | Soda water — plain soda | dilution |
| Orange — orange slices | garnish |
| 1 jigger | noyau — noyau | modifier |
| mint — fresh mint | other |
| 0.5 tablespoon | sugar — fine sugar | sweetener |
- Place a few lumps of ice in a glass pitcher.
- Add the sugar, sherry, noyau, lemon slices, orange slices, and plain soda.
- Mix and put a few sprigs of fresh mint on top.
Garnish: Lemon, orange, and mint
Ice: A few lumps
- Nose
- Sherry, almondy liqueur, and mint create a fragrant light social aroma.
- Palate
- This sits between cup and light punch service, more airy than a bowl punch but more layered than a plain sherry-and-soda.
- Finish
- The finish is cool, lightly sweet, and aromatic.
- Summary
- A light social sherry-and-noyau pitcher drink from the cup-adjacent side of the bar.