Claret Cup, or Mulled Claret

Common name for Citrus limon.

Class of edible crystalline substances, mainly sucrose for table sugar. 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.

Fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called vino de Jerez. Typically dry, "fino" sherry when only the generic name is used.

Name primarily used in British English for red wine from the Bordeaux region of France.

Genus in the family Verbenaceae. It contains about 250 species of annual and perennial herbaceous or semi-woody flowering plants. The majority of the species are native to the New World from Canada south to southern Chile. The flowers are small, with five petals, and borne in dense spikes. Typically some shade of blue, they may also be white, pink, or purple.

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.

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.