Cooling Cups and Dainty Drinks by William Terrington (1869, p.183) — Terrington 1869
| 0.5 lemon | lemon juice — Strained. | acid |
| 1 small glass | brandy | base |
| 1 quart | cider | base |
| 1 bottle | Soda water — soda-water | dilution |
| 1 glass | sherry | modifier |
| nutmeg — To taste. | other | |
| Pineapple extract — extract of pine-apple | other | |
| 1 sprig | Verbena | other |
| 0.25 lemon | oleo-saccharum — lemon rubbed on sugar | sweetener |
| sugar — To taste. | sweetener |
- Combine the cider, soda-water, sherry, brandy, strained lemon juice, rubbed lemon sugar, sugar, nutmeg, verbena, and pineapple extract.
- Strain and ice well before serving.
Garnish: Verbena sprig.
Ice: Iced well
This is one of the more praised orchard cups in the book and earns its separate capture on that basis.
The formula is unusually layered for the cider section, blending herb, spice, citrus, and extract flavoring.