Cooling Cups and Dainty Drinks by William Terrington (1869, p.203) — Terrington 1869
| 0.5 lemon | lemon juice | acid |
| 1 gill | brandy | base |
| 1 oz | cinnamon | base |
| 1 pint | water — boiling water | dilution |
| 1 bottle | claret | other |
| 1 drachm | Coriander seed — coriander seeds | other |
| 1 oz | ginger — bruised ginger | other |
| 1 blade | mace — blade of mace | other |
| 3 whole | musk mallow seeds | other |
| 0.5 whole | nutmeg — Grated. | other |
| 2 pints | syrup | sweetener |
- Beat the cinnamon, coriander seeds, mace, nutmeg, bruised ginger, and musk mallow seeds to a powder together.
- Add the lemon juice and brandy and strain clear.
- Add the syrup, claret, and boiling water and serve.
This older spiced-wine tradition matters because Terrington deliberately keeps medieval and early-modern survivals in the same beverage universe as cocktails.
The recipe behaves like a historically inflected mulled claret rather than a modern punch.