flipNegus (Spiced Mulled Wine, English Style)
Negus (Spiced Mulled Wine, English Style)
Why this dish? Negus — port or wine diluted with hot water, sweetened and spiced — was the drink of balls and children's parties in Victorian society. For Ada, who frequented the salons and receptions of the London aristocracy, it was the comforting beverage served to departing guests.
A sweet, spiced mulled wine flavored with nutmeg and lemon, diluted with boiling water — comfort for winter evenings and the end of a ball.
When the ball draws to a close and the outside air threatens, guests are offered this mulled wine we call negus. Port is poured, diluted with boiling water, sweetened, and a hint of nutmeg and lemon zest grated over the top. Serve it hot in small glasses: it warms bare shoulders and loosens tongues agreeably before the carriages draw up.
- •Port (or full-bodied red wine) — one bottle (base)
- •Boiling water — twice the wine (dilution)
- •Sugar — a few lumps (sweetness)
- •Lemon (zest and juice) — one (flavor)
- •Nutmeg — grated on top (signature spice)
Negus (Spiced Mulled Wine, English Style)
A sweet, spiced mulled wine flavored with nutmeg and lemon, diluted with boiling water — comfort for winter evenings and the end of a ball.
Why this dish? Negus — port or wine diluted with hot water, sweetened and spiced — was the drink of balls and children's parties in Victorian society. For Ada, who frequented the salons and receptions of the London aristocracy, it was the comforting beverage served to departing guests.
When the ball draws to a close and the outside air threatens, guests are offered this mulled wine we call negus. Port is poured, diluted with boiling water, sweetened, and a hint of nutmeg and lemon zest grated over the top. Serve it hot in small glasses: it warms bare shoulders and loosens tongues agreeably before the carriages draw up.
Ingredients (period version)
- Port (or full-bodied red wine) — one bottle (base)
- Boiling water — twice the wine (dilution)
- Sugar — a few lumps (sweetness)
- Lemon (zest and juice) — one (flavor)
- Nutmeg — grated on top (signature spice)
Ingredients
- Red port — 500 ml (base)
- Boiling water — 1 litre (dilution)
- Sugar — 3 to 4 tbsp (sweetness)
- Lemon (zest + juice) — 1 (flavor)
- Nutmeg — to grate (signature spice)
Method
- Pour the port into a large saucepan or heatproof pitcher, add the sugar and lemon zest.
- Add the boiling water and stir until the sugar is completely dissolved.
- Stir in the lemon juice, taste, and adjust sweetness.
- Strain, pour into small glasses, and grate nutmeg generously on top just before serving, piping hot.
How it was made : Negus is named after Colonel Francis Negus (early 18th century). In the 19th century, it was a quintessential social drink, served at balls, parties, and even children's teas, as the wine was heavily diluted with hot water.
The contemporary twist : A few cloves and a cinnamon stick for a "Christmas market" version, served in a mug.
Sources : Mrs Beeton, Book of Household Management (1861)
Ada Lovelace · Charactorium
