Cooling Cups and Dainty Drinks by William Terrington (1869, p.176) — Terrington 1869
| 0.25 pint | lemon juice — Strained clear through washed sand and sweetened. | acid |
| 1 gill | brandy — pale brandy | base |
| 1 mandarin | mandarin oleo-saccharum — mandarin rind rubbed on sugar | base |
| 2 bottles | Seltzer water — Ice well. | dilution |
| 1 slice | Cucumber | garnish |
| 0.5 gill | citronelle or Maraschino | modifier |
| 1 drop | lemongrass oil on sugar — lemon-grass oil on sugar | other |
| 3 bottles | sparkling hock — Ice well. | other |
- Rub the rind of a mandarin orange on sugar, add the lemon-grass oil on sugar and the cucumber slice, and pour on the pale brandy; when sufficiently flavored, strain into a bottle to make the aromatic spirit.
- Sweeten the clarified lemon juice and ice well the sparkling hock and seltzer water.
- When ready for use, mix the wine and juice together, add the citronelle or Maraschino and the aromatic spirit to taste, then the seltzer water, keep cool, and serve.
Garnish: Slice of cucumber.
Ice: Iced sparkling wine and seltzer
This is one of the most architecturally elaborate Rhine cups in the book.
The prebuilt aromatic spirit is the recipe's defining structural feature.