Negus
Colonel Negus's warm wine punch—a milder Georgian-era classic.
- 750 mlruby port(1 bottle)
- 24 ozhot water
- 4 tablespoonssugar
- 2 ozfresh lemon juice
- 1lemon peel(long strip)
- 1 pinchgrated nutmeg
- 1Heat port in saucepan until steaming (do not boil).
- 2Add sugar and stir until dissolved.
- 3Add hot water and lemon juice.
- 4Add lemon peel strip.
- 5Pour into warmed punch bowl.
- 6Grate nutmeg over surface.
- 7Serve in heat-safe punch cups.
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Named for Colonel Francis Negus (d. 1732), who invented this milder wine punch. Unlike the potent punches of the era, Negus was diluted with hot water, making it suitable for mixed company and longer evenings. It became a staple of Georgian and Regency-era entertaining.
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