Cooling Cups and Dainty Drinks by William Terrington (1869, p.171) — Terrington 1869
| 1 whole | lemon juice | acid |
| 1 bottle | Burgundy wine — Burgundy | base |
| 2 bottles | Soda water — soda-water | dilution |
| Maraschino, noyeau, or citronelle — Optional. | modifier | |
| balm and borage — Use just enough to impart a cool aromatic taste. | other | |
| 1 pint | dry Roussillon | other |
| 1 lemon | oleo-saccharum — lemon rind rubbed on sugar | sweetener |
- Combine the Burgundy, dry Roussillon, a restrained quantity of balm and borage, the lemon juice, and the lemon-rubbed sugar in a well-iced vessel.
- Add the soda-water and serve without delay.
- If desired, vary the flavor with a little Maraschino, noyeau, or citronelle.
Garnish: Balm and borage, lightly used.
Ice: Iced
This completes Terrington's four-formula Burgundy cup run and shows his tendency to lighten red-wine cups with white-wine adjuncts and restrained herbing.
The formula depends on very light aromatic extraction and immediate service rather than long standing.