Cooling Cups and Dainty Drinks by William Terrington (1869, p.183) — Terrington 1869
| 1 gill | brandy or whisky | base |
| 3 bottles | lemonade or soda water — lemonade or soda-water | dilution |
| 1 slice | Cucumber — Optional if desired for a cool taste. | garnish |
| 1 quart | cider | other |
| 1 scruple | pear essence — essence of jargonelle pear (acetate of amyl) | other |
| 1 bottle | perry | other |
| 2 dessert-spoonfuls | guava or quince jelly | sweetener |
| sugar — To taste. | sweetener |
- Infuse the brandy or whisky with the jargonelle-pear essence and the guava or quince jelly.
- Add the optional cucumber, cider, perry, and sugar to taste.
- Add the lemonade or soda-water and ice up.
Garnish: Optional cucumber.
Ice: Iced up
The use of acetate of amyl makes this one of the most chemically modern-feeling cup formulas in the book.
It shows period synthetic flavoring entering the cup tradition very directly.