Cooling Cups and Dainty Drinks by William Terrington (1869, p.178) — Terrington 1869
| 1 bottle | Moselle | base |
| 1 bottle | Seltzer water | dilution |
| 0.5 orange | Orange peel — Thin peel. | garnish |
| pineapple or apricot — pine-apple or apricots | garnish | |
| 1 wine-glass | sherry — dry sherry | modifier |
| ice — Lake ice | other | |
| sugar — To taste. | sweetener |
- Combine the Moselle, dry sherry, fruit, orange peel, and sugar to taste.
- Add the seltzer water and some lumps of Lake ice and serve.
Garnish: Fruit and orange peel.
Ice: Lake ice lumps
This is one of the fruitiest of the numbered Moselle cups.
The fruit garnish layer is structurally important rather than decorative only.