Cooling Cups and Dainty Drinks by William Terrington (1869, p.173) — Terrington 1869
| 1 lemon | lemon juice and peel — lemon juice and thin peel | acid |
| 1 bottle | champagne — sparkling champagne | base |
| 1 bottle | Soda water — soda-water | dilution |
| borage and balm — A sprig of each. | other | |
| 2 oz | sugar — powdered loaf-sugar | sweetener |
- Pour the champagne onto the lemon, sugar, and herbs in a vessel set in ice.
- Cover until the sugar is dissolved.
- Add the soda-water and serve.
Garnish: Borage and balm.
Ice: Iced vessel
This is a classic herb-and-citrus champagne cup variant without the fortified-wine accents of some of its neighbors.
Covered dissolution in the iced vessel is part of the method, not just storage.