Classic Mixology: Cocktail & Mixed Drink Recipes

Soda Negus

A most refreshing and elegant beverage, particularly for those who do not take punch or grog after supper, is thus made:
1/2 pint port wine

Ingredient: port wine

What it is:  Port
Portuguese fortified wine from the Douro Valley in the northern provinces of Portugal. It is typically a sweet red wine, but also comes in dry, semi-dry and white varieties. It is often served as a dessert wine.

(More about port wine)

4 lump loaf sugar

Ingredient: loaf sugar

Also Known As:  sugarloaf What it is:  Additive
Traditional form in which refined sugar was produced and sold until the late 19th century when granulated and cube sugars were introduced. A tall cone with a rounded top, it was the end product of a process that saw the dark molasses-rich raw sugar, which had been imported from sugar cane growing regions such as the Caribbean and Brazil, refined into white sugar. Raw cane sugar the best, easily available substitute.

(More about loaf sugar)

3 clove

Ingredient: clove

What it is:  Spice
Aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to Indonesia and India and used as a spice in cuisine all over the world.

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nutmeg

Ingredient: nutmeg

What it is:  Spice
Seed from an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia, or Spice Islands. Nutmeg is the actual seed of the tree while mace is the dried "lacy" reddish covering or arillus of the seed. Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavour. Nutmeg is a tasty addition to cheese sauces and is best grated fresh (see nutmeg grater). Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog.

(More about nutmeg)

1 bottle soda water

Ingredient: soda water

Also Known As:  seltzer, sparkling water, fizzy water What it is:  Additive
Water which is carbonated and thus made effervescent by the addition of carbon dioxide gas under pressure. In 1767 Englishman Joseph Priestley invented soda water, also known as Carbonated water, when he first discovered a method of infusing water with carbon dioxide when he suspended a bowl of water above a beer vat at a local brewery in Leeds, England.

(More about soda water)

Put half a pint of port wine, with four lumps of sugar, three cloves, and enough grated nutmeg to cover a shilling into a saucepan; warm it well, but do not suffer it to boil; pour it into a bowl or jug, and upon the warm wine decant a bottle of soda-water. You will have an effervescing and delicious negus by this means.