Cooling Cups and Dainty Drinks by William Terrington (1869, p.170) — Terrington 1869
| 0.5 gill | brandy — ordinary brandy | base |
| 1 bottle | Burgundy wine — ordinary Burgundy | base |
| 1 bottle | aerated lemonade | other |
| 4 whole | black currant leaves — fresh black-currant leaves or buds | other |
| 1 lb | ice — Just before serving. | other |
| 1 oz | sugar candy — powdered sugar-candy | sweetener |
- Steep the black-currant leaves or buds in the brandy for two hours.
- Blend the infused brandy with the Burgundy and sugar-candy, then strain off the leaves.
- Add the aerated lemonade and, just before serving, a pound of ice in small lumps.
Ice: Small lump ice
This is one of the clearest leaf-infused Victorian cup formulas in the red-wine section.
The brandy carries the leaf infusion before joining the wine base.