Cooling Cups and Dainty Drinks by William Terrington (1869, p.202) — Terrington 1869
| 1 pint | port wine | base |
| 2 quarts | milk — new milk | dilution |
| 1 pint | sherry | modifier |
| clotted cream — Cover the bowl after half an hour. | other | |
| nutmeg and cinnamon — Grate or dust on top. | other | |
| sugar — Sweeten to taste. | sweetener |
- Put the port wine and sherry into a bowl and sweeten to taste.
- Add the new milk and leave the mixture to stand for half an hour.
- Cover with clotted cream and finish with grated nutmeg and cinnamon.
Garnish: Clotted cream with nutmeg and cinnamon.
This is a useful regional witness to the older English syllabub tradition inside a later cocktail book.
The rest period is part of the service structure rather than a casual waiting step.