Cooling Cups and Dainty Drinks by William Terrington (1869, p.177) — Terrington 1869
| 1 pint | gin | base |
| 0.5 lb | greengages, apricots, or peaches — fresh greengages, apricots, or peaches | base |
| 1 bottle | potash water | dilution |
| 1 quart | Rhenish wine | other |
| stone fruit kernels — fruit kernels | other |
- Macerate the chosen fruit in the gin and strain with pressure.
- Add this flavored spirit to the Rhenish wine and potash water.
- If desired, bruise one or more of the kernels and leave them in the spirit as an improvement.
This is a nice stone-fruit branch within the Rhenish cup tradition.
The fruit-macerated gin acts as a semi-liqueur base for the wine cup.