flipNegus — Spiced Hot Wine for Soirées
Negus — Spiced Hot Wine for Soirées
Why this dish? The anchor states that Babbage 'enjoyed tea and wine.' Negus — hot port wine, sweet, lemony and nutmegged — was the comforting drink served to guests during long reception evenings and Victorian winter gatherings, ideal for closing his famous parties.
Port (or Sherry) heated with hot water, sugar, lemon juice and a veil of nutmeg. Sweet, fragrant and comforting, it was drunk warm in small glasses at the end of receptions.
When the hour grows late and conversation flags, I order the negus brought in. It is a matter of proportions, and no one better than I appreciates its rigor: one measure of good Port, two measures of simmering water — never boiling, you will grant me —, dissolved sugar, a dash of lemon for vivacity, and that grating of nutmeg that perfumes the whole room. It is served warm, in small glasses, and believe me, it loosens the most austere minds of the Royal Society.
- •Port wine (or Sherry) — one bottle (alcoholic base)
- •Boiling water — double the wine (dilutes and heats)
- •Loaf sugar — a few lumps (sweetness)
- •Lemon — one (acidity and zest)
- •Nutmeg — one, grated (signature spice)
Negus — Spiced Hot Wine for Soirées
Port (or Sherry) heated with hot water, sugar, lemon juice and a veil of nutmeg. Sweet, fragrant and comforting, it was drunk warm in small glasses at the end of receptions.
Why this dish? The anchor states that Babbage 'enjoyed tea and wine.' Negus — hot port wine, sweet, lemony and nutmegged — was the comforting drink served to guests during long reception evenings and Victorian winter gatherings, ideal for closing his famous parties.
When the hour grows late and conversation flags, I order the negus brought in. It is a matter of proportions, and no one better than I appreciates its rigor: one measure of good Port, two measures of simmering water — never boiling, you will grant me —, dissolved sugar, a dash of lemon for vivacity, and that grating of nutmeg that perfumes the whole room. It is served warm, in small glasses, and believe me, it loosens the most austere minds of the Royal Society.
Ingredients (period version)
- Port wine (or Sherry) — one bottle (alcoholic base)
- Boiling water — double the wine (dilutes and heats)
- Loaf sugar — a few lumps (sweetness)
- Lemon — one (acidity and zest)
- Nutmeg — one, grated (signature spice)
Ingredients
- Red Port (or Sherry) — 250 ml (base)
- Very hot water (not boiling) — 500 ml (diluent)
- Sugar — 2 to 3 tbsp (sweetness)
- Lemon (juice + zest) — 1/2 (acidity)
- Freshly grated nutmeg — 1 pinch (spice)
Method
- Pour Port into a saucepan and heat gently without boiling.
- Add sugar and stir until fully dissolved.
- Stir in very hot water, lemon juice and a little zest.
- Grate nutmeg on top.
- Serve warm in small heatproof glasses, no ice.
How it was made : Negus takes its name from Colonel Francis Negus (d. 1732), who is credited with inventing this mixture under Queen Anne's reign. In the 19th century, it was the preferred drink for children's parties as well as adult soirées: it is served in several novels of the time, notably Dickens.
The contemporary twist : Serve it in a thick glass laboratory flask held by a brass clamp — a tribute to Babbage's cogs and instruments.
Sources : Isabella Beeton, Book of Household Management, 1861
Charles Babbage · Charactorium
