Name: Negus (Hot)
Total time: 3 min
Cuisine: Cocktail
Ingredients: 50 ml Ruby port; 10 ml Lemon juice; 7.5 ml Sugar syrup (2:1); 105 ml Boiling water

Negus (Hot)
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Glass:

Photographed in a Libbey Irish Coffee 6oz

Ingredients:
1 ²⁄₃ oz	Cockburn's Ruby Soho Port
¹⁄₃ oz	Lemon juice (freshly squeezed)
¹⁄₄ oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
3 ¹⁄₂ oz	Boiling water

Read about cocktail measures and measuring

Prepare:

Select and pre-heat a TODDY GLASS.
Prepare garnish of grated nutmeg (and optional cinnamon stick).

How to make:

Place bar spoon in pre-warmed glass.
POUR all ingredients into glass.
Briefly STIR.

Garnish:

Dust with grated nutmeg (and optionally garnish with cinnamon stick).

Allergens:

Recipe contains the following allergens:

Ruby port - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A warming classic winter cocktail with rich ruby port and lemon citrusy freshness.

View readers' comments

Variant:

Bishop

History:

Popular during the 18th and 19th centuries, this warm, mulled-wine-like cocktail takes its name from its creator, Colonel Francis Negus (1670-1732), an English army officer who served as Member of Parliament for Ipswich, England, from 1717 to 1732. He is said to have created his namesake beverage during a wine-fuelled heated political discussion, seeking to dilute the wine, and perhaps the debate.

Charles Dickens mentions the Negus in his 1843 A Christmas Carol and Isabella Mary Beeton's 1861 Mrs. Beeton's Book of Household Management includes a Negus recipe with the useful advice, "As this beverage is more usually drink at children's parties than at any other, the wine need not be very old or expensive for the purpose. A new fruity wine answering very well for it." And, should you be planning such a party, she says to "Allow 1 pint of wine, with the other ingredients in proportion, for a party of 9 or 10 children." Forget the clown and the bouncy castle!

There were more dances, and there were forfeits, and more dances, and there was cake, and there was negus, and there was a great piece of Cold Roast, and there was a great piece of Cold Boiled, and there were mince-pies, and plenty of beer.
Charles Dickens, A Christmas Carol, 1843

TO MAKE NEGUS.
INGREDIENTS. – To every pint of port wine allow 1 quart of boiling water, ¼ lb. of sugar, 1 lemon, grated nutmeg to taste.
Mode. – As this beverage is more usually drink at children's parties than at any other, the wine need not be very old or expensive for the purpose. A new fruity wine answering very well for it. Put the wine into a jug, rub some lumps of sugar (equal t0 1;4 lb.) on the lemon-rind until all the yellow part of the skin is absorbed, then squeeze the juice, and strain it. Add the sugar and lemon-juice to the port wine, with the grated nutmeg; pour over it the boiling water, cover the jug, and, when the beverage has cooled a little, it will be fit for use. Negus may also be made of sherry, or any other sweet white wine, but is more usually made of port than any other beverage.
Sufficient. – Allow 1 pint of wine, with the other ingredients in proportion, for a party of 9 0r 10 children.
Isabella Mary Beeton, Mrs. Beeton's Book of Household Management, 1861

Nutrition:

One serving of Negus (Hot) contains 106 calories

Alcohol content:

0.5 standard drinks
4.34% alc./vol. (8.67° proof)
7.5 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.