Negus: Difference between revisions
From Chanticleer Society
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A '''Negus''' is a hot drink, similar to a [[Mull]] except that it is heated through the addition of hot water instead of heating up the wine as well. As such, it is also similar to the [[Toddy]], [[Sling]], and [[Skin]] except that the Negus appears to be always heated (?), while the others can be served cold as well. | |||
This drink was apparently named after a Colonel Francis Negus, who is said to have invented it. | |||
==Base Recipe== | |||
'''Negus''' | |||
* 2 ounces Port (or sherry or other sweet wine) | |||
* 1 Sugar cube | |||
* 1/2 ounce Lemon juice | |||
* 4 ounces water (boiling) | |||
Before juicing the lemon, over your pre-heated mug, rub the sugar cube over the skin to scrape off the yellow and absorb the oils. Add the port, sugar, and lemon juice to the mug, then pour over it the boiling water. Stir to combine and dissolve the sugar. Garnish with grated nutmeg. | |||
==External Links== | |||
* [https://www.esquire.com/food-drink/drinks/recipes/a3816/negus-drink-recipe/ The Negus] (Esquire Drinks) | |||
* [https://www.diffordsguide.com/cocktails/recipe/1393/negus-hot Negus] (Difford's Guide) | |||
* [https://en.wikipedia.org/wiki/Negus_(drink) Negus] (Wikipedia) | |||
Revision as of 17:11, 22 January 2020
A Negus is a hot drink, similar to a Mull except that it is heated through the addition of hot water instead of heating up the wine as well. As such, it is also similar to the Toddy, Sling, and Skin except that the Negus appears to be always heated (?), while the others can be served cold as well.
This drink was apparently named after a Colonel Francis Negus, who is said to have invented it.
Base Recipe
Negus
- 2 ounces Port (or sherry or other sweet wine)
- 1 Sugar cube
- 1/2 ounce Lemon juice
- 4 ounces water (boiling)
Before juicing the lemon, over your pre-heated mug, rub the sugar cube over the skin to scrape off the yellow and absorb the oils. Add the port, sugar, and lemon juice to the mug, then pour over it the boiling water. Stir to combine and dissolve the sugar. Garnish with grated nutmeg.
