Oxford Night Caps by Richard Cook (1860, p.24) — Oxford 1860
| 0.25 pint | brandy | base |
| 0.5 pint | rum | base |
| 7 oz | sugar — lump sugar | base |
| 1 pint | water — boiling water | dilution |
| 1 glass | sherry | modifier |
| 40 grains | citric acid | other |
| 8 drops | lemon essence — essence of lemon | other |
- Dissolve the lump sugar in the boiling water.
- Add the citric acid and essence of lemon and mix well.
- Add the rum, brandy, and sherry and serve.
This is a revealing commercial shortcut formula, showing how pseudo-citrus punch could be assembled without fresh fruit.
The recipe is essentially an artificial punch concentrate extended by spirits.