Cooling Cups and Dainty Drinks by William Terrington (1869, p.173) — Terrington 1869
| 1 bottle | champagne — sparkling champagne | base |
| 6 bottles | aerated lemonade or soda water — aerated lemonade or soda-water | dilution |
| 1 slice | Cucumber | garnish |
| 1 pint | orange brandy — orange-brandy | modifier |
| 3 bottles | green gooseberry wine — green-gooseberry wine | other |
| 1 large lump | ice — large lump of ice | other |
| 1 drop | lemon essence on sugar — essence of lemon on sugar | sweetener |
| sugar — To taste. | sweetener |
- Put the gooseberry wine, orange-brandy, sugar, aerated lemonade or soda-water, cucumber, lemon essence on sugar, and large lump of ice into a jug.
- Immediately before serving, add the champagne.
Garnish: Slice of cucumber.
Ice: Large lump ice
This is one of Terrington's most expanded sparkling cup structures, using country wine as a major bodying element.
The final champagne addition preserves sparkle and avoids flattening the drink during setup.