The Gentleman's Table Guide (2nd edition) by E. Ricket and C. Thomas (1872, p.47)
| equal part | lemon juice — Fresh. | acid |
| 1 lemon peel | lemon peel — Peel of 1 lemon cut very thin. | acid |
| equal part | brandy — peach, orange, or cognac brandy | base |
| equal part | rum | base |
| berries — berries in season | garnish | |
| 1 slice | pineapple | garnish |
| equal part | curacao | modifier |
| equal part | fruit jelly — currant or guava jelly | other |
| ice — shaved ice | other | |
| sugar or capillaire — powdered sugar candy or capillaire | sweetener |
- Combine equal quantities of the brandy, rum, curacao, jelly, and lemon juice with thin lemon peel.
- Sweeten with powdered sugar candy or capillaire.
- Fill up with shaved ice and shake all together.
- Ornament with berries and a slice of pineapple and serve through two straws.
Garnish: Berries and pineapple slice
Ice: Shaved ice
The text allows fruit syrups and preserved fruits when fresh fruit cannot be obtained.