Cooling Cups and Dainty Drinks by William Terrington (1869, p.181) — Terrington 1869
| 2 bottles | sherry | base |
| 1 pint | lemon water ice — lemon-water ice | dilution |
| Seltzer water — German seltzer water | dilution | |
| 1 slice | Cucumber | garnish |
| 0.5 pint | orange brandy — orange-brandy | modifier |
| 2 bottles | aerated lemonade — Iced. | other |
| 3 lumps | lemon oleo-saccharum — sugar rubbed with lemon-peel | sweetener |
- Add the wine, lemon-water ice, orange-brandy, rubbed sugar, and cucumber together.
- Ice up when ready to serve.
- Add the iced aerated lemonade and the German seltzer water and serve.
Garnish: Slice of cucumber.
Ice: Lemon-water ice
This is one of the most elaborate cold sherry-cup constructions in the book.
It combines frozen base, spirit accent, and dual aerated finishers in one serve.