Typically wine or beer of any kind, spice & sugar, served hot or cold
(E. Ricket and C. Thomas, “The Gentleman’s Table Guide,” 1871)
Grahams LBV Port Wine, King's Ginger liqueur, Roi Rene Cherry liqueur, roasted orange sherbet, cinnamon, clove, mace, allspice, ginger
(Richard Cook, “Oxford Nightcaps,” 1835)
Cossart Gordon 5 Year Bual Madeira, roasted lemon sherbet, turbinado sugar, cloves, sassafras, all-spice, mace
(Louis Muckensturm, “Louis’ Mixed Drinks,” 1906)
Crémant de Limoux, roasted lemon sherbet, Dead Rabbit Orinoco Bitters
(William Schmidt, “The Flowing Bowl,” 1892)
Burgundy Wine, roasted orange sherbet, bay-leaf, coriander, cardamom, anise, mace
(Robert Herrick, “Twelfth Night,” 1648)
Jameson 12 Year Irish Whiskey, Fuller’s Extra Special Bitter, roasted apple purée, Demerara sugar, nutmeg, ginger
(William Terrington, “Cooling Cups and Dainty Drinks,” 1869)
Barbadillo “San Rafael” Oloroso Dulce Sherry, lemon sherbet, fresh lemon juice, turbinado sugar, water, nutmeg, vanilla extract