Negus

A negus is traditionally consumed in the winter as it is served hot. Colonel Francis Negus was an expert in heraldry. (He was once secretary to the Duke of Norfolk, who was in charge of that sort of thing.) This fact has no apparent bearing on the mild and very pleasant drink that carries his name, which he is said to have invented during the reign of either Queen Anne (1702-1714) or George I (1714-1727). In any case, the colonel had to have invented it before 1732, because that's when he died (at a ripe old age, we're pleased to note).

Negus is the name by which mulled wine was known in olde England. This recipe is right out of Mrs. Beeton’s Book of Household Management of 1861 and, shocking to us today, was considered a child’s beverage. Not something for a self-respecting adult imbiber.

1 lemon
2 Tbsp. sugar
1 bottle ruby port
water

Garnish:
sprinkle nutmeg, freshly grated

Pare off the yellow rind of one lemon in thin strips, avoiding any of the white pith, if possible. Put it into a double boiler with juice of the same, the sugar, and the port. Heat, stirring until sugar is dissolved. When hot, add 1 cup boiling water and strain into a preheated pitcher.

Pour into glasses or cups with or without a flick of nutmeg.

Serves a dozen light drinkers or four adult Anglo-Saxons.

Makes 1 serving.