Oxford Night Caps by Richard Cook (1860, p.7) — Oxford 1860
| 1 batch | white wine negus base — Let the prepared mixture stand until quite cold. | base |
| 1 bottle | white wine — Poured in after the mixture is cold. | other |
- Prepare the negus mixture and let it stand until it is quite cold.
- Pour in a bottle of white wine.
- If desired, place the jug in a tub of ice and sweeten a little more to compensate for the cold.
Ice: Optional ice tub
Cook explicitly marks this as the summer-season adaptation of the hotter negus style.
Temperature management is the main point of divergence from the standard white wine Negus.