Negus
Port with hot water, lemon and sugar. A Georgian drink named after Colonel Francis Negus.
Served hot · Heatproof glass · Easy · about 4 minutes · about 8% ABV
Ingredients
- 90 ml Ruby port
- 15 ml Fresh lemon juice
- 10 ml Sugar syrup
- 90 ml Hot water
- Grated nutmeg (garnish)
Method
- Warm the glass
- Pour 90 ml ruby port into the glass
- Add 15 ml fresh lemon juice
- Pour 10 ml sugar syrup into the glass
- Pour 90 ml hot water into the glass
- Garnish
Tip
Grate nutmeg generously over the top.
About the Negus
Negus was named after Colonel Francis Negus, who is said to have created it in the early 1700s. It was given to guests and even children at Victorian parties.
The hot drink family. Hot drinks of spirit, sugar, spice and hot water were common in Britain and America by the 1700s, as a remedy against cold and illness. The toddy took its name from a palm-sap drink in India. Mulled wine, hot buttered rum and the Tom and Jerry carried the tradition into Victorian times.
Negus FAQ
What's in a Negus?
90 ml ruby port, 15 ml fresh lemon juice, 10 ml sugar syrup, 90 ml hot water, garnished with grated nutmeg.
How strong is a Negus?
About 8% ABV once mixed with ice, which is 1.3 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Negus?
Neither. Build it in a warm glass and stir until any sugar dissolves.
What glass do you serve a Negus in?
A heatproof glass, about 250 ml. Warm the glass first. No heatproof glass? Use a coffee mug.
