Ingredients

  • 750 mlruby port(1 bottle)
  • 20 ozhot water
  • 3 tablespoonssugar
  • 1lemon(juiced and zested)
  • 1 pinchgrated nutmeg

🔧 Tools

punch bowlladlesaucepan

Instructions

  1. Heat port gently in saucepan until steaming.
  2. Add sugar and stir until dissolved.
  3. Add lemon juice and zest.
  4. Add hot water and stir.
  5. Pour into warmed punch bowl.
  6. Grate nutmeg over surface.
  7. Serve immediately in heat-safe cups.

📜 History

While Colonel Negus's original used port, the Port Wine Negus became a distinct variation favored in Victorian England for ladies' gatherings and lighter occasions. Jane Austen mentions negus in several novels, reflecting its popularity in Regency society.

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