Oxford Night Caps by Richard Cook (1860, p.23) — Oxford 1860
| 6 whole | lemon juice — juice of lemons | acid |
| 1 whole | Seville orange juice — juice of Seville orange | acid |
| 1 whole | Seville orange peel — Seville orange peel oil on loaf sugar | acid |
| 1 bottle | brandy — white brandy | base |
| 1 lemon | lemon peel — lemon peel oil on loaf sugar | base |
| 3 pints | water — boiling water | dilution |
| 0.5 oz | bitter almond — bitter almonds | other |
| 3 oz | sweet almond — sweet almonds | other |
| 1 bottle | capillaire | sweetener |
| 0.25 pound | sugar — loaf sugar | sweetener |
- Mix the citrus oils, citrus juices, capillaire, and loaf sugar in a jug.
- Pour on three pints of boiling water, cover closely, and keep near the fire for a quarter hour.
- Gradually work the pounded sweet and bitter almonds into a bottle of white brandy.
- Add the almond-brandy mixture to the jug, stir well, and serve if sufficiently sweet.
This sits close to noyeau-style flavor territory but achieves it through whole almonds rather than a prepared liqueur.
The gradual incorporation of pounded almonds into brandy is the key structural move.