1889 The American Bar-tender's Guide (Australia) by Jerry thomas

PORT WINE NEGUS

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 Vline Negus.

(Genpral rule for preparing a quantity.)

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

Put the wine i nt o a j u g , rub some lumps o f sugar (equal to one-quarter of a pound ) on the lemon rind until all the yellow part of the ski n is absorbed, then squeeze the juice and strain it . A d d t h e s u ga r and lemon-juice to tbe Port wine, with the grated nutmeg; pour over it the boilimg water, cover the jug, 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 wine, but it is more usually made of Port. This is an English beverage, and derives its name from Colonel Negus, who is said to have invented it.

Ha v e l o c k T o b a c c o s .

I' inest Q uality.