Cooling Cups and Dainty Drinks by William Terrington (1869, p.180) — Terrington 1869
| 1 bottle | brown sherry | base |
| balm and borage — A sprig of balm with borage. | other | |
| 2 bottles | ginger beer — Rawlings' ginger beer | other |
| ice — Some lumps of ice. | other |
- Steep the herbs in the brown sherry and withdraw them as soon as the wine is flavored.
- Add lumps of ice and the iced ginger beer and serve immediately.
Garnish: Balm and borage if desired before withdrawal.
Ice: Lump ice
This is one of the shortest and most direct herb-and-ginger-beer cup formulas in the book.
The warning about quick extraction from sherry is an important practical cue.