Cooling Cups and Dainty Drinks by William Terrington (1869, p.175) — Terrington 1869
| 1 lemon | lemon juice and oleo-saccharum — lemon juice and rind rubbed on sugar | acid |
| 1 bottle | Rhenish wine | base |
| 1 bottle | Seltzer water — German seltzer water | dilution |
| 1 slice | Cucumber | garnish |
| 1 gill | sherry — dry sherry | modifier |
| sugar — Sweeten to taste. | sweetener |
- Mix the Rhenish wine, dry sherry, strained lemon juice, rubbed rind sugar, and cucumber together.
- Sweeten to taste and ice up.
- Before serving add the German seltzer water.
Garnish: Slice of cucumber.
Ice: Iced up
This variant helps complete the transition from classic May Trank to more generalized Rhenish cup service.
The rubbed-rind sugar is the main aromatic extraction step here.