1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

62

POET WINE NEGU3.

150. Brandy Flip.

(TJso small bar glass.)

J ;«aspoonful ofsugar. I wine-glass ofbrandy. Fill the tumbler one-third full ofhot water,mix,aijd placo coasted crackei on top, and grate nutmeg over it.

151. Port"Wine Wegus,

To every pint of port wine allow: 1 quart of boiling water. f lb. ofloaf-sugar. I lemon. Grated nutmeg to taste.

Put the wine into ajug,rub some lumps ofsugar(equal CO 1lb.) on the lemon rind untU all the yeUow part ofthe skin 13 absorbed,then squeeze the juice and strain it. Add the sugar and lemon-juice to the port wine,with the grated nutmeg; pour over it the boiling water, cover thejug,and when the beverage has cooled a little,it will be fit for use. Negus may also be made of sherry, or any other sweet ivme,but it is more usually made of port. Th's beverage derives its name from Colonel Negus,who is sai? to have mvented it.

152. Port Wine Negus.

(Use small barglass.)

I wine-glass of port wine. 1 teaspoonful of sugar. Fni tumbler one-third full with hot water.