Cooling Cups and Dainty Drinks by William Terrington (1869, p.170) — Terrington 1869
| 1 bottle | sparkling Burgundy | base |
| 2 bottles | potash water | dilution |
| 1 slice | Cucumber | garnish |
| 1 liqueur-glass | citronelle or Chartreuse | modifier |
| 1 bottle | Chablis | other |
| 1 quart | ice — Lake ice | other |
- Combine the sparkling Burgundy, Chablis, chosen liqueur, cucumber, potash water, and lump ice.
- Proceed as in the previous Burgundy cup formula and serve.
Garnish: Slice of cucumber.
Ice: Lump ice
This extends the Burgundy family into sparkling-wine cup territory.
Its structure sits midway between a wine cup and a sparkling cooler.