Oxford Night Caps by Richard Cook (1860, p.38) — Oxford 1860
| 1 pint | port wine — Use instead of white wine in Cider Cup. | base |
| 2 glasses | red currant jelly — Sometimes added. | other |
- Prepare the drink as for Cider Cup, but use one pint of port wine instead of white wine.
- If adding red currant jelly, dissolve it with warm water before incorporating it.
Garnish: Fresh balm and flowering borage.
Ice: Tub of ice
This connects the cold English cup family to richer red-wine and jelly textures more often seen in winter bowls.
The jelly note introduces a hybrid of cold cup and punch-thickening logic.