Oxford Night Caps by Richard Cook (1860, p.20) — Oxford 1860
| 1 whole | lemon — juice and peel of a large lemon | acid |
| 2 glasses | brandy | base |
| 4 glasses | whisky — Irish if possible. | base |
| water — boiling water | dilution | |
| 1 wine-glass | old ale — Boil and add the froth plus one tablespoonful of the ale. | other |
| sugar — Sweeten to taste. | sweetener |
- Combine the whisky, brandy, and lemon peel and juice.
- Add boiling water to make a quart, or more if desired.
- Boil a wine-glass of old ale and add the froth plus one tablespoonful of the ale to the punch.
- Sweeten to taste, stir, and let the jug stand near the fire for half an hour if possible.
The rowing-club provenance makes this an unusually well-localized named punch within the book.
The boiled-ale froth is a significant textural element rather than a trivial flourish.