1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

'/

/

PORT wmii NEGUS.

150. Brandy Flip.

(Uso sinoUbar glnss.)

i .^aspoonful of sngar. 1 -wine-glass of brandy. Fil] tlietumbler one-thii*d full ofhot water, mÎT-, aqdplac« coasted crackei ou top, and grate nutmeg overit«

151. PorfWine Negns.

To every pint of port wine allow: l quart of boiling "water. f Ib. of loaf-sugar. l lemon. Grated nutmeg to taste.

Put tbe wine into a jug, rub some lumps of Bugar(equal to ^ Ib.) on tlie lemon rind until ail the yellow part of the skin is absorbed, then squeeze tbe juice and strain it. Add tbe Bugar and lemon-juice to tbe port wine, witb tbegrated nutmeg ; pour over it tbe boiling water, covcr tbe jug, and wben tbe beverage bas cooled a little, it wiU be fit for use. Negus may alsp bo made of sherry, or any other sweet wine, but it is more usually mado of port. Th^s beverage deiives its name from Colonel Negus, wbo is sai^ to baTa invented it.

152. Port Wine Negus.

(Une small bar glasa.)

1 wine-glass of port wine. 1 teaspoonful of sugar. ^ill tumbler oiie-r)iird full with bot water.