Negus
A traditional warm spiced wine punch made with claret or port, brandy, citrus, and aromatic spices. This Victorian-era beverage was popular at social gatherings and named after Colonel Francis Negus who invented it in the early 18th century.
Ingredients
- 2 quarts Claret (red Bordeaux wine) (Or substitute 1 quart of port wine)
- 1 quart Port wine (Alternative to claret; use one or the other)
- 1 wineglass (about 4 oz) Brandy
- 2 whole Limes, cut into thin slices
- 0.25 teaspoon Nutmeg, freshly grated (A slight grating)
- 4 whole Whole cloves
- 4 pods Cardamom pods (Lightly crushed)
- 2 sticks Cinnamon sticks
- 2 teacups (about 1.5 cups) Boiling water
- 2 tablespoons Sugar (Adjust to taste)
More recipes using Claret
Instructions
- 1Slice the limes into thin rounds. Lightly crush the cardamom pods with the flat side of a knife. Grate a small amount of nutmeg.
- 2Pour the claret (or port) into a large saucepan or punch bowl. Add the brandy and stir to combine.
- 3Add the sliced limes, grated nutmeg, cloves, crushed cardamom pods, and cinnamon sticks to the wine mixture. Stir gently to distribute the spices.
- 4Add the sugar to the mixture. Pour in the boiling water and stir until the sugar is completely dissolved.
- 5If using a saucepan, place over low heat and warm gently for 5-10 minutes, stirring occasionally. Do not allow to boil. The negus should be hot but not simmering.
- 6Ladle the hot negus into heatproof glasses or mugs, including a few lime slices in each serving. Serve immediately while hot.
