Cooling Cups and Dainty Drinks by William Terrington (1869, p.176) — Terrington 1869
| 2 lemons | lemon juice and oleo-saccharum | acid |
| 1 gill | arrack — old East India arrack | base |
| 1 quart | Rhenish wine | base |
| 2 bottles | potash water — Add before serving. | dilution |
| 6 leaves or sprigs | woodruff or mint — woodruff leaves or mint | other |
| sugar — Sweeten to taste. | sweetener |
- Mix together the Rhenish wine, arrack, strained lemon juice, oleo-saccharum, and woodruff leaves or sprigs of mint.
- When sufficiently herbed, strain and sweeten to taste and ice up.
- Before serving add the potash water.
Ice: Iced up
This is one of the clearest arrack-linked Rhine cup variants in the book.
The brief herb extraction followed by straining keeps the drink bright rather than vegetal.