PORT WINE NEGUS.
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Fill up the glass with porter, and stir. Serve with a little grated nutmeg on top.
Porteree.
(Use large bar-glass.)
This is the same as the Porter Sangaree.
Port Wine Negus.
(Use small bar-glass.)
- Take 1 wine-glass of Port wine.
- Take 1 tea-spoonful of sugar.
Fill tumbler one-third full with hot water, and grate a little nutmeg on top before serving.
Port Wine Negus.
(General rule for preparing a quantity.)
- To every pint of Port wine allow:
- Take 1 quart of boiling water.
- Take ¼ of a pound of loaf-sugar.
- Take 1 lemon.
- Take Grated nutmeg to taste.
Put the wine into a jug, rub some lumps of sugar (equal to one-quarter of a pound) on the lemon rind until all the yellow part of the skin is absorbed, then squeeze the juice and strain it. Add the sugar and lemon-juice to the Port wine, with the grated nutmeg; pour over it the boiling water, cover the jug, and when the beverage has cooled a little, it will be fit for use.
