Cooling Cups and Dainty Drinks by William Terrington (1869, p.222) — Terrington 1869
| 1 glass | cognac — Cognac brandy | base |
| 1 quart | lemon ice | base |
| 1 glass | rum — best rum | base |
| 2 glasses | sherry — dry sherry | modifier |
| 0.5 pint | champagne | other |
| 3 whole | egg white — egg whites | other |
| 3 oz | sugar — powdered sugar | sweetener |
- Stir the lemon ice in a basin and add the frothed egg whites beaten into a stiff paste with the powdered sugar.
- Mix the Cognac, rum, champagne, and dry sherry into the base.
- Freeze in a freezing-pot and serve in coloured glasses.
Ice: Frozen
This fills in one of the last missing named variants in the frozen ponche family.
It is one of the more spirit-and-wine-dense ponche a la romaine variants.