Classic Mixology: Cocktail & Mixed Drink Recipes

Mulled Claret and Egg

1 table-spoon sugar

Ingredient: sugar

What it is:  Additive
Many 19th century recipes specifically called for white sugar, which is more refined and preferred over browner sugars. But modern white sugar is probably too refined, making raw cane sugar the best, easily available choice.

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1 tea-spoon mixed spices

Ingredient: mixed spices

What it is:  Spice
Mixture of your favorite spices. Prof Jerry Thomas used allspice and cloves in Hot Spiced Rum.

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cloves and cinnamon
1 1/2 wine-glass claret

Ingredient: claret

Also Known As:  Bordeaux What it is:  Wine
Name primarily used in British English for red wine from the Bordeaux region of France.

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pour this into a dish over the fire until boiling
2 egg

Ingredient: egg

What it is:  Additive
Bird eggs are a common food and one of the most versatile ingredients used in cooking and have long been used in drinks. Usually used to add consistency and foam, egg whites and yolks are usually separated with "silver" indicating the white and "golden" the yolk. Modern chicken eggs are much larger, so use the smallest ones available.

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yolks, beating to a batter with a little white sugar
Prepare same as Mulled Claret, leaving out the lump sugar. Boil the mixture one minute. Beat up the yolk of one egg with a small spoonful of fine sugar. Place the beaten egg in a hot-drink glass and pour the boiling claret over it, mixing well with spoon; grate a little nutmeg on top.