Oxford Night Caps by Richard Cook (1860, p.5) — Oxford 1860
| 2 whole | lemon — lemons | acid |
| cinnamon — Boil with cloves and mace. | base | |
| 0.5 pint | water | dilution |
| cloves | other | |
| mace | other | |
| 1 bottle | port wine | other |
| sugar — Sweeten to taste. | sweetener |
- Boil cinnamon, cloves, and mace in half a pint of water.
- Pour in one bottle of port wine and, when it is nearly boiling, add two lemons thinly sliced.
- Sweeten to taste and serve hot.
Garnish: Thin lemon slices in the drink.
Cook presents Oxford Mull as a straightforward hot university drink beside the more ceremonious Bishop lineage.
This is a direct heated build rather than a clarified or iced punch process.