Cooling Cups and Dainty Drinks by William Terrington (1869, p.174) — Terrington 1869
| 2 bottles | champagne — sparkling champagne | base |
| 2 bottles | Soda water — soda-water | dilution |
| 0.5 pint | strawberry or lemon water ice | dilution |
- Mix the iced champagne, the strawberry or lemon water ice, and the iced soda-water together.
- Use immediately.
Ice: Water ice and chilled bottles
This short formula shows how close some late Victorian cups move toward frozen sparkling service.
Because water ice is part of the body, immediate service is essential.