Prep 2 mins
Cook 5 mins
This drink was created by colonel Francis Negus in the early 18th century. Jerry Thomas remarked in his book "How to Mix Drinks," published in 1862, that it is "A most refreshing and elegant beverage, particularly for those who do not take punch or grog after supper." --Brittania.com
- 2 ounces port wine
- 1 ounce bordeaux wine (Claret)
- 1 ounce Burgundy wine
- 1 teaspoon brandy
- 2 ounces water
- 1 lemon, thinly sliced in rings
- 1⁄8 teaspoon nutmeg, freshly grated
- 1 teaspoon sugar
- Gently heat all the ingredients in a small saucepan.
- Strain into a heat-proof goblet when hot.