Oxford Night Caps by Richard Cook (1860, p.10) — Oxford 1860
| 1 wine-glass | brandy | base |
| 0.5 wine-glass | rum — old rum | base |
| 1 base | sweetened pounded ice — ice and sugar | base |
| mint — sprigs of mint | other |
- Prepare sweetened ice as for Sherry Cobbler.
- Add the brandy, rum, and mint.
- Stir the whole well together and serve through a straw.
Garnish: Mint sprigs.
Ice: Pounded ice
Cook quotes medical and etymological authorities before giving what he calls the Mint Julep of the Wenham Lake Company.
This version is closer to an iced thrown or stirred tumbler drink than to the later ornate julep cup service.