Ingredients

  • 750 mlruby port(1 bottle)
  • 24 ozhot water
  • 4 tablespoonssugar
  • 2 ozfresh lemon juice
  • 1lemon peel(long strip)
  • 1 pinchgrated nutmeg

🔧 Tools

punch bowlladlesaucepan

Instructions

  1. Heat port in saucepan until steaming (do not boil).
  2. Add sugar and stir until dissolved.
  3. Add hot water and lemon juice.
  4. Add lemon peel strip.
  5. Pour into warmed punch bowl.
  6. Grate nutmeg over surface.
  7. Serve in heat-safe punch cups.

📜 History

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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