1902 Fox's Bartender's Guide

Hot Rum. Use medium bar glass, lint. One or two lumps loaf sugar, dissolved in a little hot water. One wine-glass Jamaica rum. One piece sweet butter as large as half a chestnut. Dissolve the sugar in a little boiling water, add the rum and butter, fill the glass two-thirds full of boiling water, stir, grate a little nutmeg on top and serve.

Port Wine Negus. General rule for preparing a quantity.

To every pint of Port wine allow: One quart boiling water.

One-quarter pound loaf sugar. One 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. Negus may also be made of sherry or any other sweet wine, but it is more usually made of Port.


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