1887 The bar-tender's guide

POET "WTNE L T EGTJS.

61

Fill up the glass with porter, and stir.

Serve with,

a little grated nutmeg on top.

Porteree.

(Use large bar-glass.)

This is the same as the Porter Sangaree.

Port Wine Negus.

(Use small bar-glass.)

Take 1 wine-glass of Port wine. 1 tea-spoonful of sugar. Fill tumbler one-third full with hot water, and grate a little nutmeg on top before serving.

Port "Wine Negus.

(General rule for preparing a quantity.)

To every pint of Port wine allow: 1 quart of boiling water. of a pound of loaf-sugar. 1 lemon. Grated nutmeg to taste.

Put the wine into a jug, rub some lumps of sugar (equal to one-quarter of a pound) on the lemon rind until all the yellow part of the skin is 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 the jug, and when the beverage has cooled a little, it will be fit for use.